The Effect of Factors on Oxidative Stability of Structured Lipids

摘要

近十年来,特异性结构脂(SLs)在工艺和营养方面的应用引起了人们广泛的兴趣.结构脂(SLs)就是将天然状态的甘油酯或者甘油磷脂通过化学法或者酶法修饰而来的.由于反应的随意性,使用化学法对油脂进行修饰不能产生特性型SLs.通过酶促酯交换反应,在甘油的主链上加上所需的脂肪酸就可以得到需要的特异性结构的甘油酯,这种方法使得制取具有特异性化学结构的脂质成为了可能.不论是从SL的健康角度还是工艺特性来讲,探讨这种油脂是否会降低食品品质、破坏食品的感官特征或者缩短食品的货架期都非常有必要,如果这种油脂会带来这些副作用,那么就没有必要去生产这种油脂.%During the last decade,the interest in so-called specific structured lipids (SLs) for the technological or nutritional application has increased.Structured lipids (SLs) are acylglycerols or glycerophospholipids that have been modified from their natural biosynthetic state by chemical and/or enzymatic methods.Chemical methods for lipid modifications could not produce specific SLs because of the random nature of the reaction.By enzymatic interesterification,it is possible to incorporate a desired fatty acid onto a specific position of the glycerol backbone; that is,a regiospecificity is possible,so it is possible to obtain specific lipids with a defined chemical omposition and structure.Regardless of the demonstrated health or technological properties of a novel SL,it is important to consider that whether such lipid shows deteriorates the quality of the food,worse the sensory attributes or reduce its self-life,its production for the food industry field would not be worthwhile.