Lipase-Catalyzed Interesterification for the Synthesis of Medium-Long-Medium (MLM) Structured Lipids - A Review.

Qabul Dinanta Utama,Purwiyatno Hariyadi,Azis Boing Sitanggang,Dede Robiatul Adawiyah

doi:10.17113/ftb.57.03.19.6025

Qabul Dinanta Utama, Purwiyatno Hariyadi + Show 2 more

Open Access

https://doi.org/10.17113/ftb.57.03.19.6025

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Abstract

SUMMARYMedium-long-medium (MLM) structured lipids typically contain medium-chain fatty acids (C6-C12) at sn-1,3 and long-chain fatty acids (C14-C24) at sn-2 positions. They have reduced calories and are suitable for the control of obesity, lipid malabsorption and other metabolic disorders. This review focuses on the synthesis of MLM lipids by the enzymatic interesterification. It gives detailed description of biocatalysts, substrates, reactors and synthesis methods, and discusses the use of MLM lipids in food products. The information provided in this review can be considered as the current state-of-the art for developing a future strategy for the synthesis of MLM structured lipids.

Highlights

The carbon chain length, number of double bonds, and the position of fatty acids in triacylglycerol (TAG) molecules are very important factors affecting physicochemical, functional and nutritional properties of lipids [1,2]
Fish oil, animal fats, single TAG molecules, or free fatty acids can be used as sources of Long-chain fatty acids (LCFA) and medium-chain fatty acids (MCFA) for MLM structured lipid synthesis
For lipase-catalyzed interesterification, MLM structured lipid synthesis can be performed in either solvent system

Summary

SUMMARY

Medium-long-medium (MLM) structured lipids typically contain medium-chain fatty acids (C6-C12) at sn-1,3 and long-chain fatty acids (C14-C24) at sn-2 positions. They have reduced calories and are suitable for the control of obesity, lipid malabsorption and other metabolic disorders. This review focuses on the synthesis of MLM lipids by the enzymatic interesterification. It gives detailed description of biocatalysts, substrates, reactors and synthesis methods, and discusses the use of MLM lipids in food products. The information provided in this review can be considered as the current state-of-the art for developing a future strategy for the synthesis of MLM structured lipids

INTRODUCTION

METHODS

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CONCLUSIONS