共查询到19条相似文献,搜索用时 265 毫秒
1.
《粮油食品科技》2020,(4)
综述ω-3多不饱和脂肪酸(polyunsaturated fatty acids,PUFA)作为一类必需脂肪酸(essential fatty acids,EFAs),主要来源为海产品中的鱼油,对多种人体疾病治疗和/或预防具有的积极作用。梳理了酶法制备富含ω-3多不饱和脂肪酸油脂的研究最新进展(截至2019年),讨论很多不同产品的营养功效、不同脂肪酸组成的结构脂质、ω-3多不饱和脂肪酸浓缩液、磷脂的酶促酯交换制备技术及应用,历年研究发现,可以通过改善油脂中ω-3多不饱和脂肪酸含量的方式提高其在饮食中的摄入量。由于酶法反应条件温和,尤其是脂肪酶特异性强,且从生物利用度角度ω-3多不饱和脂肪酸在脂质分子上的位置与其含量同等重要,因此相对于化学法,酶法制备含ω-3多不饱和脂肪酸的油脂因安全高效而更受青睐。 相似文献
2.
微生物油脂及其开发利用研究进展 总被引:20,自引:1,他引:20
微生物油脂(亦称单细胞油脂,SCO)是一种前景广阔的新型油脂资源,正越来越受到人们的重视,尤其在生产富含多不饱和脂肪酸的功能性油脂方面已成为研究热点。该文对微生物油脂制备、影响因素及开发利用等方面作一综述,并展望其应用前景。 相似文献
3.
4.
综述ω-3多不饱和脂肪酸(polyunsaturated fatty acids,PUFA)作为一类必需脂肪酸(essential fatty acids,EFAs),主要来源为海产品中的鱼油,对多种人体疾病治疗和/或预防具有的积极作用。梳理了酶法制备富含ω-3多不饱和脂肪酸油脂的研究最新进展(截至2019年),讨论很多不同产品的营养功效、不同脂肪酸组成的结构脂质、ω-3多不饱和脂肪酸浓缩液、磷脂的酶促酯交换制备技术及应用,历年研究发现,可以通过改善油脂中ω-3多不饱和脂肪酸含量的方式提高其在饮食中的摄入量。由于酶法反应条件温和,尤其是脂肪酶特异性强,且从生物利用度角度ω-3多不饱和脂肪酸在脂质分子上的位置与其含量同等重要,因此相对于化学法,酶法制备含ω-3多不饱和脂肪酸的油脂因安全高效而更受青睐。 相似文献
5.
6.
7.
8.
9.
10.
11.
《粮油食品科技》2020,(4)
This paper has reviewed that Omega 3 polyunsaturated fatty acids(PUFAs), as an essential fatty acids(EFAs), mainly come from fish oil of marine products, has positive effects on treatment and/or prevention of several diseases. In this review, the recent developments by 2019 in the field of enzymatic modification of oils rich in omega 3 PUFAs have summarized. Several different products, such as structured lipids with a variety of FA compositions, nutritional aspects, omega 3 PUFA concentrates and phospholipids, have discussed from the point of process technology as well as possible applications. Enhancing omega 3 PUFA content in diet involves a number of strategies aiming to modify the content of such FAs in fats and oils. Due to the mild reaction conditions used, especially the lipase specificity, the position as well as content of omega 3 PUFAs in lipid molecules being of importance from the point of bioavailability, enzymatic processing of omega 3 PUFA oil is safe, efficient and preferred over chemical treatments. 相似文献
12.
Jorge Carlos Ruiz Ruiz Elizabeth De La Luz Ortiz Vazquez 《Critical reviews in food science and nutrition》2017,57(7):1423-1434
Polyunsaturated omega-3 fatty acids (PUFAs), a functional component present in vegetable oils, are generally recognized as being beneficial to health. Omega-3 PUFAs are rich in double bonds and unsaturated in nature; this attribute makes them highly susceptible to lipid oxidation and unfit for incorporation into long shelf life foods. The microencapsulation of oils in a polymeric matrix (mainly polysaccharides) offers the possibility of controlled release of the lipophilic functional ingredient and can be useful for the supplementation of foods with PUFAs. The present paper provides a literature review of different vegetable sources of omega-3 fatty acids, the functional effects of omega-3 fatty acids, different microencapsulation methods that can possibly be used for the encapsulation of oils, the properties of vegetable oil microcapsules, the effect of encapsulation on oxidation stability and fatty acid composition of vegetable oils, and the incorporation of long-chain omega-3 polyunsaturated fatty acids in foods. 相似文献
13.
14.
微藻培养生产多不饱和脂肪酸研究进展 总被引:10,自引:0,他引:10
综述了利用微藻培养生产多不饱和脂肪酸的研究进展。在藻种筛选、培养条件优化、反应器设计和培养方式等方面都进行了广泛的研究,筛选出多不饱和脂肪酸和高产藻株,对筛选出的藻株进行培养基组成和环境因子等方面的优化,设计出利于各种藻类培养生产多不饱和脂肪酸的反应器,在培养方式上着重从藻类的异养培养方面进行探索,以进行高细胞密度培养大规模生产多不饱和脂肪酸 相似文献
15.
Wendy M. Willis Robert W. Lencki Alejandro G. Marangoni 《Critical reviews in food science and nutrition》1998,38(8):639-674
Rapid improvements in the understanding of the nutritional requirements of both infants and adults has led to new developments in the modification of fats and oils. Specific targets include the improvement in growth and development of infants, treatment of disease in adults, and disease prevention. Efforts have been focussed on the production of structured lipids using medium-chain acids and long-chain polyunsaturated fatty acids (PUFAs), as well as the concentration of long-chain PUFAs from new and existing sources. Short- and medium-chain fatty acids are metabolized differently than long-chain fatty acids and have been used as a source of rapid energy for preterm infants and patients with fat malabsorption-related diseases. Long-chain PUFAs, specifically docosahexaenoic acid and arachidonic acid, are important both in the growth and development of infants, while n-3 PUFAs have been associated with reduced risk of cardiovascular disease in adults. Based on the requirements for individual fat components by different segments of the population, including infants, adults, and patients, ideal fats can be formulated to meet their needs. By using specific novel fat sources and lipid modification techniques, the concentrations of medium-chain, long-chain saturated, and long-chain polyunsaturated fatty acids as well as cholesterol can be varied to meet the individual needs of each of these groups. While genetic modification of oilseeds and other novel sources of specific lipid components are still being developed, chemical and lipase-catalyzed interesterification reactions have moved to the forefront of lipid modification technology. Fractionation of fats and oils to provide fractions with different nutritional properties has potential, but little work has been performed on the nutritional applications of this method. The choice of suitable lipid modification technologies will depend on the target lipid structure, production costs, and consumer demand. A combination of some or all of the present lipid modification techniques may be required for this purpose. 相似文献
16.
Vegetable oil blends with modified fatty acid profile are being developed to improve n-6/n-3 polyunsaturated fatty acid (PUFAs) ratio in edible oils. The objective of this study is to develop vegetable oil blends with α-linolenic acid (ALA) rich Garden cress oil (GCO) and assess their modulatory effect on lipid metabolism. Sunflower oil (SFO), Rice bran oil (RBO), Sesame oil (SESO) were blended with GCO at different ratios to obtain n-6/n-3 PUFA ratio of 2.3–2.6. Native and GCO blended oils were fed to Wistar rats at 10% level in the diet for 60 days. Serum and liver lipids showed significant decrease in Total cholesterol (TC), Triglyceride (TG), LDL-C levels in GCO and GCO blended oil fed rats compared to native oil fed rats. ALA, EPA, DHA contents were significantly increased while linoleic acid (LA), arachidonic acid (AA) levels decreased in different tissues of GCO and GCO blended oils fed rats. In conclusion, blending of vegetable oils with GCO increases ALA, decreases n-6 to n-3 PUFA ratio and beneficially modulates lipid profile. 相似文献
17.
In the present scenario, fats and oil modification is one of the prime areas in food processing industry that demands novel economic and green technologies. In this respect, tailored vegetable oils with nutritionally important structured triacylglycerols and altered physicochemical properties have a big potential in the future market. In this context, it is well established that lipases especially microbial lipases, which are regiospecific and fatty acid specific, are of immense importance and hence could be exploited for retailoring of vegetable oils. Further, of the bulk available, cheap oils could also be upgraded to synthesize nutritionally important structured triacylglycerols like cocoa butter substitutes, low calorie triacylglycerols, PUFA-enriched and oleic acid enriched oils. It is also possible to change the physical properties of natural oils to convert them into margarines and hard butter with higher melting points or into special low calorie spreads with short or medium chain fatty acids. Today, by and large, fat and oil modifications are carried out chemically following the method of directed inter-esterification. The process is energy intensive and non-specific. Lipase mediated modifications are likely to occupy a prominent place in oil industry for tailoring structured lipids since enzymatic modifications are specific and can be carried out at moderate reaction conditions. However, as a commercial venture, lipases are yet to be fully exploited. Once the technologies are established, the demand of lipases in oil industry is expected to increase tremendously in the near future for specific modifications of fats and oils to meet the changing consumers' dietary requirements. 相似文献
18.
Mengcheng Ruan Zhe Zhang Xuemei Yuan Ruijie Zhou Shijie Zhang Yu Tian Xueyin Li Na Li Zhiguo Liu Rui Zhu Hualin Wang 《International Journal of Food Science & Technology》2023,58(1):37-44
Vegetable oils rich in PUFAs are widely used in daily cooking and food industry, and PUFAs could be utilised by gut microbiota and present prebiotic effects. However, PUFAs are unstable in high-temperature cooking like frying. In the current study, we aimed to explore the influence of thermally oxidised oils rich in PUFA on gut microbiota. Two vegetable oils: omega-3 alpha-linolenic acid (ALA)-rich perilla oil or omega-6 linoleic acid-rich sunflower oil were heated at 180 °C for 10 h, and then fed to male SD rats for 14 weeks. Administration of heated perilla oil dramatically increased the relative abundance of Akkermansia muciniphila, a recent identified probiotics which may weaken intestinal mucus barrier, and inhibited the expression of several tight junction-related genes including occludin and claudin-1 in colon. Consumption of thermally oxidised sunflower oil stimulated the proliferation of Bifidobacterium. Our findings suggested that thermally processing has complicated effects on the prebiotic effects of vegetable oils rich in PUFAs, and perilla oil fried foods may be potential sources to stimulate Akkermansia proliferation in gut. 相似文献
19.
昆虫油脂功能性成分的开发 总被引:6,自引:0,他引:6
综述了昆虫油脂的含量、特点及其脂肪酸的组成,阐述了昆虫油脂中的磷脂,并讨论了昆虫其他功能性脂质,最后简述了昆虫油脂及功能性脂质的提取。 相似文献