食品体系中低热量结构化脂质的制备与应用综述
A review on preparation and application of low-calorie structured lipids in food system.
作者信息
Ijaz Hira, Sun Shangde
机构信息
School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, 450001 Henan People's Republic of China.
Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou, 450001 Henan People's Republic of China.
出版信息
Food Sci Biotechnol. 2024 Aug 26;34(1):49-64. doi: 10.1007/s10068-024-01689-8. eCollection 2025 Jan.
UNLABELLED
Low-calorie structured lipids are an advanced form of functional lipids made by changing the position of fatty acids attached to the glycerol backbone. The main reason for their production is to get nutraceutical lipids. Different methods are used to synthesize low-calorie structured lipids, like chemical or enzymatic methods. Initially, these lipids are prepared by using chemical methods. Synthesis of low-calorie structured lipids using enzymes is now in demand due to several advantages like good catalytic efficiency, environmentally friendly, and moderate reaction conditions. Enzymatic interesterification is mostly used in industries to make modified lipids like low-calorie structured lipids, human milk substitutes, cocoa butter equivalents, margarine, and shortenings. This review summarizes the synthesis, uses and clinical applications of modified lipids in food systems.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s10068-024-01689-8.
未标注
低热量结构化脂质是通过改变连接在甘油主链上的脂肪酸位置而制成的一种高级功能脂质形式。生产它们的主要原因是获得营养脂质。合成低热量结构化脂质有不同的方法，如化学法或酶法。最初，这些脂质是通过化学方法制备的。由于具有良好的催化效率、环境友好以及反应条件温和等诸多优点，现在人们对使用酶法合成低热量结构化脂质有需求。酶促酯交换反应在工业上大多用于制造改性脂质，如低热量结构化脂质、人乳替代品、类可可脂、人造黄油和起酥油。本综述总结了改性脂质在食品体系中的合成、用途及临床应用。
补充信息
网络版包含可在10.1007/s10068 - 024 - 01689 - 8获取的补充材料。
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