乳脂质生物催化改性的研究进展

摘要

The use of lipases in the modifications of milk lipids has grown significantly in recent years. Due to its mildness, biocatalysis of milk lipids is more adapted than chemical catalysis to tailor lipids with improved phys-ical, nutritional, functional properties. Biocatalysis of milk lipids better fits the current needs of consumers, who were looking for healthier foods manufactured with higher quality. Biocatalyzed modification of milk lipid was becoming all the more attractive, as the number of efficient and specific lipase is increasing. Therefore, biocatalyzed modifications of bovine milk triacylglycerols, polar lipids and milk fat globule membrane using li-pases were reviewed. It provided new perspectives of application towards the possibility to modify the properties of milk lipids through catalysis.%乳脂质的生物催化改性近年来受到了广泛的关注。由于生物催化改性反应条件温和，比化学催化更适合于乳脂质改性用于改善其物理、营养和功能特性，以满足消费者获得更健康、更高品质食品的需求。因此，更多的高效、专一性强的脂肪酶用于乳脂质的催化改性研究。综述了采用脂肪酶催化改性牛乳甘油三酯、极脂和乳脂肪球膜的研究进展。