| Autor: |
Utama QD; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (Bogor Agricultural University), Darmaga, 16680 Bogor, Indonesia., Sitanggang AB; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (Bogor Agricultural University), Darmaga, 16680 Bogor, Indonesia.; Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural University), Darmaga, 16680 Bogor, Indonesia., Adawiyah DR; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (Bogor Agricultural University), Darmaga, 16680 Bogor, Indonesia.; Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural University), Darmaga, 16680 Bogor, Indonesia., Hariyadi P; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (Bogor Agricultural University), Darmaga, 16680 Bogor, Indonesia.; Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural University), Darmaga, 16680 Bogor, Indonesia. |
| Abstrakt: |
Medium-long-medium (MLM) structured lipids typically contain medium-chain fatty acids (C6-C12) at sn -1,3 and long-chain fatty acids (C14-C24) at sn -2 positions. They have reduced calories and are suitable for the control of obesity, lipid malabsorption and other metabolic disorders. This review focuses on the synthesis of MLM lipids by the enzymatic interesterification. It gives detailed description of biocatalysts, substrates, reactors and synthesis methods, and discusses the use of MLM lipids in food products. The information provided in this review can be considered as the current state-of-the art for developing a future strategy for the synthesis of MLM structured lipids. |
