A novel and controllable method for simultaneous preparation of human milk fat substitutes (OPL, OPO and LPL): two-step enzymatic ethanolysis-esterification strategy

Li, Yali; Zhang, Yi; Zhou, Yibin; Zhang, Yufei; Zheng, Mingming

doi:10.1016/j.foodres.2022.112168

Cited by 16 publications

(3 citation statements)

References 51 publications

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“…The distribution of these fatty acids on the glycerol backbone of human breast milk fat determines their bioavailability when consumed by infants [153,154]. Several studies have shown that enzymes such as lipases can be used to produce human milk fat (HMF) substitutes (HMFSs) [155][156][157]. HMFSs are synthesised to mimic HMF which has palmitic and oleic acids with a unique positional distribution.…”

Section: Production Of Flavour Esters Structured Lipids and Human Mil...mentioning

confidence: 99%

The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress

Alzahrani,

Akanbi,

Scarlett

et al. 2024

Processes

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The use of edible oils and fats in dairy products is becoming increasingly important in the food industry because of their complementary functional properties. Most of these products are produced using food-grade enzymes as processing aids because processes involving enzymes are considered mild and environmentally friendly for regulatory purposes. The poor stability and recovery of enzymes in their native state limit their performance, and to enhance their activity, stability, and reusability, enzymes are often immobilised—a process that involves attaching them to a solid support. Additionally, immobilisation enables enzymes to selectively target specific substrates or products, making them highly efficient. These features have led to the increased use of immobilised enzymes in dairy and lipid processing and enzymes have been used to produce a broad range of products such as whey protein concentrates and isolates, peptide–lipid conjugates, lipid concentrates, structured lipids, and human milk fat substitutes. Therefore, this article reviews the current progress on different enzyme preparations and their use in lipid and dairy processing. It also summarises opportunities in enzyme-catalysed valorisation of dairy and lipid waste streams with the ultimate goals of sustainable food production and reductions in waste.

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Section: Production Of Flavour Esters Structured Lipids and Human Mil...mentioning

confidence: 99%

The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress

Alzahrani,

Akanbi,

Scarlett

et al. 2024

Processes

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“…The immobilization of lipase CL to the HMSS-SP nanoparticles was performed according to the method reported by Li et al with slight modification. 34 The enzyme solution (13.5 mg/mL, protein concentration) was prepared by adding lipase CL (1.8 g, 15% protein content) to PBS buffer (20 mL, 50 mM, pH 7.0). The HMSS-SP (0.1 g, soaking with ethanol) was dispersed in the enzyme solution (10 mL, 13.5 mg/mL, protein concentration) at 20 °C.…”

Section: Immobilized Lipase CL On Hmss-sp (Cl@hmss-sp)mentioning

confidence: 99%

Ultraviolet/Visible Light-Responsive Pickering Interfacial Biocatalysis: Efficient and Robust Platform for Bioconversions

Zhong,

Zhang,

Gong

et al. 2023

ACS Sustainable Chem. Eng.

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Stimuli-responsive Pickering interfacial biocatalysis (PIB) platforms are highly desirable due to their convenient product extraction and catalyst recovery. Light-responsive PIB stabilized by immobilized biocatalyst particles, which serve as both emulsifiers and catalysts, have not attracted enough attention. Herein, a novel and effective ultraviolet/visible light-responsive PIB system is proposed to facilitate reversible emulsification/demulsification. The modified hollow mesoporous silica nanospheres (HMSS-N) with photochromic spiropyran (SP-COOH) were utilized as a light-responsive emulsifier and carrier of lipase CL (CL@HMSS-SP). The light-responsive performance and catalytic performance of the PIB system were also studied in detail. As a result, the O/W emulsion demulsification or emulsification could be easily accomplished by inducing ultraviolet or visible light to change the surface wettability of the smart emulsifiers. The system exhibited the highest catalytic activity in the model esterification reaction between n-hexanol acid and 1-hexanol that has been reported so far (a catalytic efficiency value of 80.9 mmol g −1 h −1 ), which is a 12.6-fold enhancement compared with the conventional free enzyme one-phase system. The robust system maintained high catalytic activity even after 10 cycles, averaging 148.2 g of product g −1 biocatalyst. Thus, the ultraviolet/visible light-responsive PIB gives insights into the biocatalytic synthesis of flavor esters with high efficiency and stable reusability and shows great potential for cleaner production in the future.

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“…Megalobrama amblycephala is also known as Tuantou bream, which belongs to the gunes Cypriniformes, Cyprinidae, Cultrinae, and Megalobrama (Peng et al ., 2023). Fish is rich in lipid and has high nutritional value (Liu et al ., 2023a). As an excellent economic freshwater fish, Megalobrama amblycephala is widely used in the processing of dry‐cured fish products.…”

Section: Introductionmentioning

confidence: 99%

Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala

Liu,

Deng,

Qiu

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, the changes in volatile compounds, lipids, and small molecule compounds during the curing and drying processes were examined. The results showed that lipid oxidation was enhanced during curing and drying processes. A total of fifty‐two types of volatile compounds in the dry‐cured fish were detected, and the contents of alcohols (such as 3‐methyl‐1‐butanol, 1‐octen‐3‐ol), ketones (such as 2‐heptanone, 2‐octanone), and aldehydes (such as 3‐methylbutyraldehyde, hexanal, nonanal, decanal) were increased during curing and drying processes. A total of 812 metabolites were identified. The metabolites in linoleate, arachidonate, nucleotide, amino acid, and other metabolic pathways showed significant differences between drying stage and curing stage. The oxidative degradation of arachidonate acid, linoleate acid, and amino acid may contribute to the changes in volatile compounds during the curing and drying stages. Seven compounds including shikimic acid, carnitine C5: DC, carnitine C7: DC, 2‐hydroxybutanoic acid, 3‐hydroxybutanoic acid, malonic acid, and methylmalonic acid could be key small molecule compounds in curing and drying processing. These findings are valuable for understanding the mechanisms underlying flavour changes occurring during fish curing and drying processes.

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A novel and controllable method for simultaneous preparation of human milk fat substitutes (OPL, OPO and LPL): two-step enzymatic ethanolysis-esterification strategy

Cited by 16 publications

References 51 publications

The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress

The Use of Immobilised Enzymes for Lipid and Dairy Processing and Their Waste Products: A Review of Current Progress

Ultraviolet/Visible Light-Responsive Pickering Interfacial Biocatalysis: Efficient and Robust Platform for Bioconversions

Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala

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