Biocatalyzed modifications of milk lipids: applications and potentialities

• Published in: Trends in food science & technology Vol. 20; no. 10; pp. 458 - 469
• Main Authors: Bourlieu, C., Bouhallab, S., Lopez, C.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-10-2009; Elsevier
• Subjects: Biological and medical sciences; catalysts; dietary fat; enzymatic hydrolysis; esterases; fat globules; Food engineering; Food industries; food processing; Fundamental and applied biological sciences. Psychology; Life Sciences; Milk and cheese industries. Ice creams; milk fat; nutritive value; physicochemical properties; saturated conditions; triacylglycerol lipase; triacylglycerols; Dairy product; Modification; Lipids; Application; Milk; lipide; propriété fonctionnelle; lait; ENZYME; milk; BIOCATALYSE; lipid; functional property
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2009.05.005

Biocatalyzed modifications of bovine milk triacylglycerols and polar lipids over the last 25 years, using exogenous commercial enzymes, are reviewed. Due to its mildness, biocatalysis is more adapted than chemical catalysis in order to tailor lipids with improved physical and nutritional properties or with new functionalities. Biocatalyzed modification of milk fat is becoming all the more attractive, as the number of efficient and specific commercial lipolytic enzymes is increasing. In addition to lipase-catalyzed hydrolysis of milk fat, several other applications, such as interesterification or phospholipase-catalyzed modifications are technically mature and very promising to diversify milk fat functionalities and uses.