Structured lipids: Synthesis and applications

被引：93

作者：

Lee, KT ^{[1
]}

Akoh, CC ^{[1
]}

机构：

[1] Univ Georgia, Dept Food Sci & Technol, Athens, GA 30602 USA

来源：

FOOD REVIEWS INTERNATIONAL | 1998年 / 14卷 / 01期

关键词：

D O I：

10.1080/87559129809541148

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Structured lipids (SL) are defined as triacylglycerols (TAG) restructured or modified to change the fatty acid composition and/or their positional distribution in glycerol molecules by chemical or enzymatic processes. SL may provide the most effective means of delivering desired fatty acids for nutritive or therapeutic purposes. In this review, the synthesis and applications of structured lipids, nutritional/clinical aspects of fatty acids, immobilization, and characteristics of lipases are discussed.

引用

页码：17 / 34

页数：18

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