Oxidative stability of structured lipids

The current popularity on structured lipids (SLs) is well known because they are presented as improved lipids from the technological or nutritional point of view. Regardless of the demonstrated health or therapeutic properties of a novel SL, it is important to consider that whether such lipid shows instability, deteriorates the quality of the food, worse the sensory attributes or reduce its self-life, its production for the food industry field would not be worthwhile. The current review attempts to collect the reported information so far on SLs regarding their quality and oxidative stability as affected by diverse parameters, as well as the impact of SLs on the oxidative stability of food model systems or real food products. In general, most researchers have reported a worse oxidative stability of SLs with respect to original oils, mainly related to the loss of endogenous antioxidants, due to that, both synthetic and natural antioxidants are being tested in SLs. Furthermore, other diverse parameters are involved in the stability of SLs, such as the conditions of production technology, the oil sources, the positional distribution of fatty acids or the unsaturation degree of lipids. Therefore, due to the huge diversity of factors affecting SLs, stating general and definitive conclusions on their oxidative behavior is difficult since complicated and controversial results are reported.     

Synthesis,physicochemical properties,and health aspects of structured lipids: A review

Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health‐related considerations of SLs including their metabolic characteristics, biopolymer‐based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL‐based oleogels and their food application are also discussed.     

结构脂质的研究进展

结构脂质(Structured lipids,SLs)以其众多特殊生理功能而成为国内外关注的热点,极具开发潜力.对结构脂质的定义、代谢特征、功能特性、生产方法及纯化技术进行了详细介绍与展望.     

脂质代谢、营养学特点及结构脂质的应用

结构脂质是基于油脂代谢、营养学研究基础上设计的一类新型油脂,极具开发潜力。论述了不同脂肪酸在人体内代谢特点,不同人群的油脂需求以及结构脂质在食品、医药与营养领域的研究、应用现状。     

质构脂质的研究进展

介绍了质构脂质的结构、生理功能及代谢途径,综述了目前质构脂质生产、纯化技术的研究进展,分析了其发展的制约因素并对其发展前景进行了展望.     

结构脂酶法合成的研究进展

对酶在中碳链结构甘三酯、含有多不饱和脂肪酸的甘油三酯、代可可脂、婴儿配方脂肪等领域的应用研究进行了综述。并对酶在脂质的合成与生产中具有广阔的应用前景进行了展望。     

KOH醇水溶液分离纯化结构脂质条件研究

以酶催化酸解制备MLM型(M为中碳链脂肪酸,L为长碳链脂肪酸)结构脂质得到的反应产物为研究对象,探讨了KOH醇水溶液中和脱除游离脂肪酸条件中KOH醇水溶液用量、醇-水体积比、正已烷用量以及二次提取的正己烷用量对结构脂质回收率及组成的影响.结果表明:KOH醇水溶液与反应产物体积(mL)质量(g)比为8∶1,醇水溶液中醇-水体积比为30∶70,正己烷与反应产物体积(mL)质量(g)比为12∶1;二次提取中正己烷与反应产物体积(mL)质量(g)比为3∶1时,体系中结构脂质回收率最高,为94.35％;回收得到的结构脂质中甘油三酯含量为95.27％,结构脂质酸值(KOH)为0.11 mg/g.     

结构脂质及其在乳制品中的应用

简述了结构油脂的定义与分类、在人体内的代谢、功能特性,它可以通过化学法和酶法生产;同时介绍了可能用于乳制品的结构脂质种类及功能,并对其应用过程中氧化稳定性的研究现状进行了简要介绍.     

Lipase-catalyzed synthesis and characterization of flaxseed oil-based structured lipids

The biosynthesis of structured lipids (SLs) was carried out by the interesterification of flaxseed oil (FO) and tricaprylin (TC) in an organic solvent medium (OSM), using selected commercial lipases, including Amano DF, Novozym 435, Lipozyme TL-IM and Lipozyme RM-IM. The fatty acyl chains of the synthesized triacylglycerols (TAGs) were identified by atmospheric pressure chemical ionization/mass spectrometric (APCI/MS) analysis, while the fatty acid positional distribution of the MLM- and MML-SLs (M-medium and L-long chain fatty acids) was determined by silver-ion high-performance liquid chromatographic (Ag⁺/HPLC) analysis. The effects of reaction temperature (T_r, 30–50 °C), enzyme concentration (E_c, 0.5–4%, w/v), initial water activity (a_w, 0.05–0.43) and reaction time (R_t, 0–72 h) on the efficiency of the enzymes, were studied. The bioconversion yield (%) of the synthesized MLM- and MML-SLs was monitored under the established reaction parameters for each lipase. The maximum yield of MLM-SLs was obtained in the order, of Novozym 435 > Lipozyme TL-IM > Lipozyme RM-IM > Amano DF. Moreover, considering the ratio of the MLM- to MML-SLs produced by each enzyme, Novozym 435 and Lipozyme TL-IM were selected as the most effective enzymes for interesterification of FO and TC.