摘要
1,3-甘油二酯(diacylglycerol,DAG)是公认的安全食品,在人体中的代谢途径不同于甘油三酯,具有提高人体新陈代谢水平以及预防肥胖和心血管疾病等功效。然而,天然DAG在食用油中的质量分数不及10%,因此,近年来高纯度DAG的制备受到了广泛关注。与化学法相比,酶法因绿色、安全、选择性高等优点成为了油脂工业制备DAG的首选。畜禽动物油具有特殊的风味和一定的营养价值,但其高饱和脂肪、高胆固醇和高熔点等理化特征致使其在食品工业的利用受到了极大限制。鉴于此,合成畜禽动物油DAG成为了实现畜禽动物油高值化利用的一种有效途径。本文综述了酶法制备畜禽动物油DAG的研究现状及其潜在的应用价值,以期为畜禽动物油DAG的酶法加工及高值化利用提供一定的思路。
1,3-Diacylglycerol(DAG)has been well recognized as a safe food component.The metabolic pathway of DAG in the body is different from that of triacylglycerol,and DAG has been demonstrated to contribute to improving metabolism and preventing obesity and cardiovascular diseases.However,the mass fraction of natural DAG in edible oils and fats is less than 10%,so the preparation of high-purity DAG has received widespread attention in recent years.Enzymatic synthesis is the method of choice for the industrial preparation of DAG due to the advantages of eco-friendliness,safety and desirable selectivity over chemical synthesis.Edible livestock and poultry fats,as by-products of slaughter and processing,have a specialflavor and nutritional value.However,their undesirable physicochemical properties,especially high melting points and high levels of saturated fatty acids and cholesterols,highly limit their applications in the food industry.In light of this,the synthesis of DAG from edible livestock and poultry fats is a promising approach for their high-value utilization.The current status of the enzymatic synthesis and the potential application of DAG from livestock and poultry fats are reviewed in this article.It is anticipated that this review will provide new ideas for researchers interested in the enzymatic preparation and high-value utilization of DAG from livestock and poultry fats.
作者
祝超智
郭旗
赵泽鑫
王卫飞
崔文明
许龙
赵改名
李航
ZHU Chaozhi;GUO Qi;ZHAO Zexin;WANG Weifei;CUI Wenming;XU Long;ZHAO Gaiming;LI Hang(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Key Laboratory of Fermentation Engineering(Ministry of Education),Hubei University of Technology,Wuhan 430068,China;Sericulture&Agri-food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,China;Henan Hengdu Food Co.Ltd.,Biyang 463700,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第3期266-274,共9页
Food Science
基金
现代农业产业技术体系建设专项(CARS-37)
河南农业大学青年英才基金项目(30501048)。
关键词
畜禽动物油
酶法改性
甘油三酯
甘油二酯
脂肪酶
livestock and poultry fats
enzymatic modification
triacylglycerol
diacylglycerol
lipase
