Skip to main content
Fachgebiete
Automobil + Motoren Bauwesen + Immobilien Business IT + Informatik Elektrotechnik + Elektronik Energie + Nachhaltigkeit Finance + Banking Management + Führung Marketing + Vertrieb Maschinenbau + Werkstoffe Versicherung + Risiko
DE
EN
Bücher
Zeitschriften
Themenseiten
Organisationspsychologie Projektmanagement Marketing Smart Manufacturing
Weitere Formate
Podcasts Webinare Technik Webinare Wirtschaft Kongresse Veranstaltungskalender Awards
Jetzt Einzelzugang starten
Zugang für Unternehmen
Referenzkunden
SLX-Digitalkonferenz: Zukunftswerkstatt 2024

Mehr Umsatz mit Top-Kontakten

Am 7. Mai erfahren Sie, wie Vertriebsteams Leadgenerierung, Leadnurturing und Leadstrategien effizient steuern können.
Erweiterte Suche
Anmelden
nach oben
Erschienen in:
Buchtitelbild

2017 | OriginalPaper | Buchkapitel

1. What Is The Importance of Structured Triglycerides and Diglycerides?

verfasst von : María Luján Ferreira, Gabriela Marta Tonetto

Erschienen in: Enzymatic Synthesis of Structured Triglycerides

Verlag: Springer International Publishing

Einloggen

Aktivieren Sie unsere intelligente Suche, um passende Fachinhalte oder Patente zu finden.

search-config
loading …

Abstract

This chapter reviews several important aspects of structured triglycerides (STs) and diglycerides (SDs), with the most updated literature on the topic. STs and SDs are synthesized to achieve some specific metabolic effects or to enhance physical–chemical properties of fats and oils. They comprise cocoa butter equivalents, human milk fat substitutes, low-calorie fats and oils, health-beneficial fatty acid-rich fats/oils, or diglyceride oil, and margarines or other plastic fats. A review of the metabolic fate of triglycerides and the health and nutritional properties of structured tri and diglycerides is presented.
Structured triglycerides can be synthesized by diverse routes, depending on the sort of triglycerides and the nature of the substrate. Several approaches to the productions of STs and SDs are described briefly including chemical and enzymatic interesterification (involving acidolysis and glycerolysis), hydrolysis and esterification.
In addition, the consumer market for structured di- and triglycerides is revised.

Sie haben noch keine Lizenz? Dann Informieren Sie sich jetzt über unsere Produkte:

Springer Professional "Wirtschaft+Technik"

Online-Abonnement

Mit Springer Professional "Wirtschaft+Technik" erhalten Sie Zugriff auf:

  • über 102.000 Bücher
  • über 537 Zeitschriften

aus folgenden Fachgebieten:

  • Automobil + Motoren
  • Bauwesen + Immobilien
  • Business IT + Informatik
  • Elektrotechnik + Elektronik
  • Energie + Nachhaltigkeit
  • Finance + Banking
  • Management + Führung
  • Marketing + Vertrieb
  • Maschinenbau + Werkstoffe
  • Versicherung + Risiko

Jetzt Wissensvorsprung sichern!

Jetzt informieren

Springer Professional "Technik"

Online-Abonnement

Mit Springer Professional "Technik" erhalten Sie Zugriff auf:

  • über 67.000 Bücher
  • über 390 Zeitschriften

aus folgenden Fachgebieten:

  • Automobil + Motoren
  • Bauwesen + Immobilien
  • Business IT + Informatik
  • Elektrotechnik + Elektronik
  • Energie + Nachhaltigkeit
  • Maschinenbau + Werkstoffe




 

Jetzt Wissensvorsprung sichern!

Jetzt informieren
Nächstes Kapitel Literature Review: What Has Been Explored About Enzymatic Synthesis of ST and SD?
Literatur
1.
Akoh CC (2002) Structured lipids. In: Akoh CC, Min DB (eds) Food lipids. Marcel Dekker, New York, pp 877–908CrossRef
2.
Akoh CC, Moussata CO (1998) Lipase-catalysed modification of borage oil: incorporation of capric and eicosapentanoic acids to form a strutured lipid. J Am Oil Chem Soc 75:697–701CrossRef
3.
Lai O, Lo S-K (2011) Diacylglycerol oils: nutritional aspects and applications in foods. In: Talbot G (ed) reducing saturated fats in foods. Woodhead, Cambridge, pp 158–178CrossRef
4.
Eichmann T, Lass A (2015) DAG tales: the multiple faces of diacylglycerol-stereochemistry, metabolism, and signaling. Cell Mol Life Sci 72:3931–3952CrossRef
5.
Palmquist DL, Lock AL, Shingfield KJ, Bauman DE (2005) Biosynthesis of conjugated linoleic acid in ruminants and humans. In: Taylor SL (ed) Advances in food and nutrition research, vol 50. Elsevier, San Diego, pp 179–217CrossRef
6.
Hamosh M, Burns W (1977) Lipolytic activity of human lingual glands (Ebner). Lab Invest 37:603–606
7.
Hamosh M (1978) Rat lingual lipase. Factors affecting enzyme activity and secretion. Am J Physiol 235:416–421
8.
Gargouri Y, Moreau H, Pieroni G, Verger R (1988) Human gastric lipase: a sulfhydryl enzyme. J Biol Chem 263:2159–2162
9.
Small DM (1991) The effects of glyceride structure on absorption and metabolism. Annu Rev Nutr 11:412–434CrossRef
10.
Brody T (1999) Nutritional biochemistry, 2nd edn. Academic, San Diego, p 320
11.
Merolli A (1997) Medium-chain lipids: new sources and uses. Inform 8:597–603
12.
Kubow S (1998) The influence of stereospecific saturated fatty acids in dietary triacylglycerols on lipoprotein metabolism. In: Christophe AB (ed) Structural modified food fats: synthesis, biochemistry, and use. AOCS, Champaign, pp 149–159
13.
Carey M, Hernell OF (1992) Digestion and absorption of fats. Semin Gastrointest Dis 4:189–208
14.
Mu H, Hoy CE (2004) The digestion of dietary triacylglycerols. Prog. Lipid Res. 43:105–133CrossRef
15.
16.
Vasudevan DM, Sreekumari S, Vaidyanathan K (eds) (2013) Textbook of biochemistry for medical students. JP Medical Ltd, New Delhi
17.
18.
Breckenridge WC, Marai L, Kuksis A (1969) Triglyceride structure of human milk fat. Can J Biochem 47:761–769CrossRef
19.
20.
Bar-Yoseph F, Lifshitz Y, Cohen T (2013) Review of sn-2 palmitate oil implications for infant health. Prostaglandins Leukot Essent Fatty Acids 89:139–143CrossRef
21.
Innis SM (2011) Dietary triacylglycerol structure and its role in infant nutrition. Adv. Nutr 2:275–283CrossRef
22.
O’Shea M, Gerristen J, Mohede I (2006) Clinical benefits of a structured lipid (Betapol™) in infant formula. In: Akoh CC (ed) Handbook of functional lipids. Taylor & Francis, Boca Raton, pp 261–278
23.
Marten B, Pfeuffer M, Schrezenmeir J (2006) Review—medium-chain triglycerides. Int Dairy J 16:1374–1382CrossRef
24.
Mumme K, Stonehouse W (2015) Effects of medium-chain triglycerides on weight loss and body composition: a meta-analysis of randomized controlled trials. J Acad Nutr Diet 115:249–263CrossRef
25.
Huang C, Altimova Y, Myers T, Ebersole J (2011) Short- and medium-chain fatty acids exhibit antimicrobial activity for oral microorganisms. Arch Oral Biol 56:650–654CrossRef
26.
Lee YY, Tang TK, Lai OM (2012) Health benefits, enzymatic production, and application of medium- and long-chain triacylglycerol (MLCT) in food industries: a review. J Food Sci 77:137–144CrossRef
27.
Pande G, Akoh CC (2012) Structured lipids in nutraceutical formulations. Inform 23:50–64
28.
Picq M, Bernoud-Hubac N, Lagarde M (2013) Synthesis and biological interest of structured docosahexaenoic acid-containing triacylglycerols and phospholipids. Curr Org Chem 17:841–847CrossRef
29.
Wu G, Zaniolo O, Schuster H, Schlotzer E, Pradelli L (2016) Structured triglycerides versus physical mixtures of medium- and long-chain triglycerides for parenteral nutrition in surgical or critically ill adult patients: Systematic review and meta-analysis. Clin Nutr. doi:10.​1016/​j.​clnu.​2016.​01.​004
30.
WHO Fact Sheet No: 311 (2015). Overweight and obesity. Updated January 2015
31.
Hou CT (2005) Handbook of industrial biocatalysis. Taylor & Francis, Boca RatonCrossRef
32.
Auerbach MH, Chang PW, Kosmark R, O’Neill JJ, Philips JC, Klemann LP (1998) Salatrim: a family of reduced-calorie structured lipids. In: Christophe AB (ed) Structural modified food fats: synthesis, biochemistry, and use. AOCS, Champaign, pp 89–116CrossRef
33.
Wiley (2007) Kirk-othmer food and feed technology, vol 1. Wiley, New York
34.
Kadivar S, De Clercq N, Van de Walle D, Dewettinck K (2014) Optimisation of enzymatic synthesis of cocoa butter equivalent from high oleic sunflower oil. J Sci Food Agric 94:1325–1331CrossRef
35.
Smith KW (2015) Structured triacylglycerols: Properties and processing for use in food. In: Talbot G (ed) Specialty oils and fats in food and nutrition. Woodhead, Cambridge, pp 207–218CrossRef
36.
Macrae, AR, How P (1983) Interesterification with lipase enzymes as interesterification catalyst. Unilever PLC Unilever NV, International Patent Application WO83/03844
37.
Mohamed I (2015) Enzymatic synthesis of cocoa butter equivalent from olive oil and palmitic-stearic fatty acid mixture. Appl Biochem Biotechnol 175:757–769CrossRef
38.
Zang X, Xie W (2014) Enzymatic interesterification of soybean oil and methyl stearate blends using lipase immobilized on magnetic Fe3O4/SBA-15 composites as a biocatalyst. J Oleo Sci 63:1027–1034CrossRef
39.
Momeny E, Vafaei N, Ramli N (2013) Physicochemical properties and antioxidant activity of a synthetic cocoa butter equivalent obtained through modification of mango seed oil. Int J Food Sci Technol 48:1549–1555CrossRef
40.
Klonoff D (2007) Replacements for trans fats—will there be an oil shortage? J Diabetes Sci Technol 1:415–422CrossRef
41.
Tang L, Hu J, Zhu X, Luo L, Lei L, Deng Z, Lee K (2012) Enzymatic interesterification of palm stearin with Cinnamomum camphora seed oil to produce zero-trans medium-chain triacylglycerols-eriched plastic fat. J Food Sci 77:454–460CrossRef
42.
Yuan Q, Ramprasath V, Harding S, Rideout T, Chan Y, Jones P (2010) Diacylglycerol oil reduces body fat but does not alter energy or lipid metabolism in overweight, hypertriglyceridemic women. J Nutr 140:1122–1126CrossRef
43.
Hibi M, Sugiura Y, Yokoyama R, Takase H, Shiiba D, Meguro S, Katashima M, Shimizu A, Tokimitsu I (2011) The short-term effect of diacylglycerol oil consumption on total and dietary fat utilization in overweight women. Obesity (Silver Spring) 19:536–540CrossRef
44.
Saito S, Yamaguchi T, Shoji K, Hibi M, Sugita T, Takase H (2010) Effect of low concentration of diacylglycerol on mildly postprandial hypertriglyceridemia. Atherosclerosis 213:539–544CrossRef
45.
Jandacek R (2007) Commercial applications of fats in foods. In: Chow C (ed) Fatty acids in foods and its health implications, 3rd edn. CRC, Boca Raton, pp 473–492
46.
Kristensen J, Jørgensen H, Mu H (2006) Diacylglycerol oil does not affect portal vein transport of nonesterified fatty acids but decreases the postprandial plasma lipid response in catheterized pigs. J Nutr 136:1800–1805
47.
Arab-Tehrany E, Jacquot M, Gaiani C, Imran M, Desobry S, Linder M (2012) Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids. Trends Food Sci Technol 25:24–33CrossRef
48.
Rousseau D, Marangoni A (2008) Chemical interesterification of food lipids: theory and practice. In: Akoh C, Min D (eds) Food lipids: chemistry, nutrition, and biotechnology, 3rd edn. CRC, Boca Raton, pp 267–295
49.
Gibon V (2011) Enzymatic interesterification of oils. Lipid Technol 23:274–277CrossRef
50.
Kim B, Akoh C (2015) Recent research trends on the enzymatic synthesis of structured lipids. J Food Sci 80:1713–1724CrossRef
51.
Phuah ET, Tang TK, Lee YY, Choong T, Tan CP, Lai OM (2015) Review on the current state of diacylglycerol production using enzymatic approach. Food Bioprocess Technol 8:1169–1186CrossRef
52.
Pedersen Voll F, Zanette A, Ferreira Cabral V, Dariva C, Mendonça Alves De Souza R, Cardozo Filho L, Corazza M (2012) Kinetic modeling of solvent-free lipase-catalyzed partial hydrolysis of palm oil. Appl Biochem Biotechnol 169:1121–1142CrossRef
53.
Song Z, Liu Y, Jin Q, Li L, Wang X, Huang J, Liu R (2012) Lipase-catalyzed preparation of diacylglycerol-enriched oil from high-acid rice bran oil in solvent-free system. Appl Biochem Biotechnol 168:364–374CrossRef
54.
Zhong N, Gui Z, Xu L, Huang J, Hu K, Gao Y, Xu Z, Su J, Li B (2013) Solvent-free enzymatic synthesis of 1,3-diacylglycerols by direct esterification of glycerol with saturated fatty acids. Lipids Health Dis 12:65–71CrossRef
55.
Duan ZQ, Fang XL, Wang ZY, Bi YH, Sun H (2015) Sustainable process for 1,3-diolein synthesis catalyzed by immobilized lipase from Penicillium expansum. ACS Sustain Chem Eng 3:2804–2808CrossRef
56.
Dhara R, Singhal R (2014) Process optimization of enzyme catalyzed production of dietary diacylglycerol (DAG) using TLIM as biocatalyst. J Oleo Sci 63:169–176CrossRef
57.
Monte Blanco SFM, Santos JS, Feltes MMC, Dors G, Licodiedoff S, Lerin LA, de Oliveira D, Ninow JL, Furigo A Jr (2015) Optimization of diacylglycerol production by glycerolysis of fish oil catalyzed by Lipozyme TL IM with Tween 65. Bioprocess Biosyst Eng 38:2379–2388CrossRef
58.
de Deckere EAM, Verschuren PM (2000) Functional fats and spreads. In: Gibson G, Williams C (eds) Functional foods—concept to product. Woodhead, Cambridge, pp 233–257
59.
Yoon SH (2006) Potential market for functional lipids. In: Akoh CC (ed) Handbook of functional lipids. Taylor & Francis, Boca Raton, pp 475–488
60.
Guo M (2009) Functional foods, principles and technology. Woodhead, CambridgeCrossRef
61.
62.
Dutra de Barcellos M, Laitano Lionello R (2011) Consumer market for functional foods in South Brazil. Int J Food System Dynamics 2:126–144
63.
64.
Akoh C (2007) Fat-based fat substitutes. In: Chow C (ed) Fatty acids in foods and its health implications, 3rd edn. CRC, Boca Raton, pp 461–471CrossRef
65.
Watkins C (2009) Kao suspends DAG oil shipments. Inform 20:689–690
Metadaten
Titel
What Is The Importance of Structured Triglycerides and Diglycerides?
verfasst von
María Luján Ferreira
Gabriela Marta Tonetto
Copyright-Jahr
2017
Buch
Enzymatic Synthesis of Structured Triglycerides

Print ISBN: 978-3-319-51573-1

Electronic ISBN: 978-3-319-51574-8

Copyright-Jahr: 2017

DOI
https://doi.org/10.1007/978-3-319-51574-8_1

Premium Partner

    Marktübersichten

    Die im Laufe eines Jahres in der „adhäsion“ veröffentlichten Marktübersichten helfen Anwendern verschiedenster Branchen, sich einen gezielten Überblick über Lieferantenangebote zu verschaffen. 

    Zur Marktübersicht
    Bildnachweise