Preparation and functionality of lipase-catalysed structured phospholipid – A review

Publication date: Available online 11 April 2019Source: Trends in Food Science & TechnologyAuthor(s): Xun Ang, Hong Chen, Ji-Qian Xiang, Fang Wei, Siew-Young QuekAbstractBackgroundStructured phospholipids are phospholipids with its fatty acid composition modified for the enhancement of physicochemical and nutritional properties. Phospholipids exert stronger biological effects due to its superior bioavailability compared to other lipid forms such as triacylglycerols. Hence, by incorporating functional fatty acids into phospholipid, structured phospholipid could be used as an efficient carrier to increase the absorption of the fatty acid in the body.Scope and approachThis review focuses on the preparation method of structured phospholipid and the effects of certain parameters on the transesterification efficiency. Information on researches conducted on structured phospholipids over the last 20 years have been compiled to provide information on the materials and parameters used. The analysis methods for the fatty acid and phospholipid profile are required to ascertain the efficiency of the transesterification reaction. Furthermore, it is important to understand the functional benefits of structured phospholipid and the methods used in literatures to analyse the metabolism of structured phospholipid in in vitro or in vivo models.Key findings and conclusion: Structured phospholipid modified to contain functional fatty acids have the potential to be employed as novel treatments for...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research