Biocatalyzed modifications of milk lipids: applications and potentialities

Trends in Food Science and Technology

Volumn 20, Issue 10, 2009, Pages 458-469

  Bourlieu, C ^a   Bouhallab, S ^a   Lopez, C ^a  

^a UMR1253   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCATALYSIS; BOVINE MILK; CHEMICAL CATALYSIS; COMMERCIAL ENZYMES; INTERESTERIFICATION; LIPOLYTIC ENZYMES; MILK FATS; NUTRITIONAL PROPERTIES; OTHER APPLICATIONS; PHOSPHOLIPASES; POLAR LIPIDS; TRIACYLGLYCEROLS;

CATALYSTS; ENZYMES; GLYCEROL; LIPIDS;

OILS AND FATS;

BOVINAE;

EID: 70049086193     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2009.05.005     Document Type: Review

References (78)

1. Adamczak M., Bornscheuer U., and Bednarski W. Properties and biotechnological methods to produce lipids containing conjugated linoleic acid. European Journal of Lipid Science and Technology 110 (2008) 491-504
2. Aguedo M., Hanon E., Danthine S., Paquot M., Lognay G., Thomas A., et al. Enrichment of anhydrous milk fat in polyunsaturated fatty acid residues from linseed and rapeseed oils through enzymatic interesterification. Journal of Agricultural and Food Chemistry 56 5 (2008) 1757-1765
3. Arcos J.A., Otero C., and Hill C.G. Rapid enzymatic production of acylglycerols from conjugated linoleic acid and glycerol in a solvent-free system. Biotechnology Letters 20 6 (1998) 617-621
4. Argov N., Lemay D.G., and German J.B. Milk fat globule structure and function: nanoscience comes to milk production. Trends in Food Science & Technology 19 12 (2008) 617-623
5. Balcao V.M., Kemppinen A., Malcata F.X., and Kalo P.J. Lipase-catalyzed acidolysis of butterfat with oleic acid: characterization of process and product. Enzyme and Microbial Technology 23 1-2 (1998) 118-128
6. Balcao V.M., and Malcata F.X. Lipase-catalysed modification of butterfat via acidolysis with oleic acid. Journal of Molecular Catalysis B: Enzymatic 3 (1997) 161-169
7. Balcao V.M., and Malcata F.X. Interesterification and acidolysis of butterfat with oleic acid by Mucor javanicus lipase: changes in the pool of fatty acid residues. Enzyme and Microbial Technology 22 6 (1998) 511-519
8. Balcao V.M., and Malcata F.X. Lipase catalyzed modification of milkfat. Biotechnology Advances 16 2 (1998) 309-341
9. Balcao V.M., and Malcata F.X. On the performance of a hollow-fiber bioreactor for acidolysis catalyzed by immobilized lipase. Biotechnology and Bioengineering 60 1 (1998) 114-123
10. Blasi F., Montesano D., De Angelis M., Maurizi A., Ventura F., Cossignani L., et al. Results of stereospecific analysis of triacylglycerol fraction from donkey, cow, ewe, goat and buffalo milk. Journal of Food Composition and Analysis 21 1 (2008) 1-7
11. Chrisope G.L., and Marshall R.T. Combined action of lipase and microbial phospholipase C on a model fat globule emulsion and raw milk. Journal of Dairy Science 59 12 (1976) 2024-2030
12. Christensen T.C., and Holmer G. Lipase catalyzed acyl-exchange reactions of butter oil. Synthesis of a human milk fat substitute for infant formulas. Milchwissenschaft 48 (1993) 543-547
13. Dhiman T.R., Satter L.D., Pariza M.W., Galli M.P., Albright K., and Tolosa M.X. Conjugated linoleic acid (CLA) content of milk from cows offered diets rich in linoleic and linolenic acid. Journal of Dairy Science 83 5 (2000) 1016-1027
14. Ennifar M. La problématique de la matière grasse dans la filière européenne: bilan depuis 1990 et perspectives à l'horizon 2014. (pp. 1-95). Office national interprofessionnel de l'élevage et de ses productions (2006), Y. Berger, Paris
15. Fedotova Y., and Lencki R.W. The effect of phospholipids on milkfat crystallization behavior. Journal of the American Oil Chemists' Society 85 (2008) 205-212
16. Garcia H.S., Keough K.J., Arcos J.A., and Hill C.G. Continuous interesterification of butteroil and conjugated linoleic acid in a tubular reactor packed with an immobilized lipase. Biotechnology Techniques 13 6 (1999) 369-373
17. Garcia H.S., Keough K.J., Arcos J.A., and Hill C.G. Interesterification (acidolysis) of butterfat with conjugated linoleic acid in a batch reactor. Journal of Dairy Science 83 3 (2000) 371-377
18. Garcia H.S., Storkson J.M., Pariza M.W., and Hill C.G. Enrichment of butteroil with conjugated linoleic acid via enzymatic interesterification (acidolysis) reactions. Biotechnology Letters 20 4 (1998) 393-395
19. German J.B., and Dillard C.J. Composition, structure and absorption of milk lipids: a source of energy, fat-soluble nutrients and bioactive molecules. Critical Reviews in Food Science and Nutrition 46 (2006) 52-92
20. Guo Z., Vikbjerg A.F., and Xu X. Enzymatic modification of phospholipids for functional applications and human nutrition. Biotechnology Advances 23 3 (2005) 203-259
21. Ha J.K., and Lindsay R.C. Release of volatile branched-chain and other fatty acids from ruminant milk fats by various lipases. Journal of Dairy Science 76 3 (1993) 677-690
22. Hayati I.N., Aminah A., and Mamot S. Melting characteristic and solid fat content of milk fat and palm stearin blends before and after enzymatic interesterification. Journal of Food Lipids 7 (2000) 175-193
23. Hill C.G., Ghannouchi S., Lopez-Hernandez A., and Garcia H.S. Selectivity aspects of lipolysis of milkfat (butteroil) by immobilized pregastric esterases from kid goats and lambs. Journal of Food Science 71 2 (2006) E68-E79
24. Hill K. Fats and oils as oleochemical raw materials. Pure and Applied Chemistry 72 7 (2000) 1255-1264
25. Holms H.C., and Cowan D. The evolution of enzymatic interesterification in the oils and fats industry. European Journal of Lipid Science and Technology 110 (2008) 679-691
26. Iwasaki Y., and Yamane T. Enzymatic synthesis of structured lipids. Journal of Molecular Catalysis B: Enzymatic 10 1-3 (2000) 129-140
27. Jensen R.G. The composition of bovine milk lipids: January 1995 to December 2000. Journal of Dairy Science 85 2 (2002) 295-350
28. Jensen R.G., Hagerty M.M., and McMahon K.E. Lipids of human milk and infant formulas: a review. American Journal of Clinical Nutrition 31 6 (1978) 990-1016
29. Jimenez-Flores R. Trends in research for alternate uses of milk fat. Journal of Dairy Science 80 10 (1997) 2644-2645
30. Jorgensen K., Davidsen J., and Mouritsen O.G. Biophysical mechanisms of phospholipase A2 activation and their use in liposome-based drug delivery. FEBS Letters 531 (2002) 23-27
31. Joshi A., Paratkar S.G., and Thorat B.N. Modification of lecithin by physical, chemical and enzymatic methods. European Journal of Lipid Science and Technology 108 (2006) 363-373
32. Kalo P. Changes in the triglyceride composition of butter fat induced by lipase and sodium methoxide catalysed inter-esterification reactions. Milchwissenschaft 41 2 (1986) 42-85
33. Kim B.H., and Akoh C.C. Chemical and physical properties of butterfat-vegetable oil blend spread prepared with enzymatically transesterified canola oil and caprylic acid. Journal of Agricultural and Food Chemistry 53 (2005) 4954-4961
34. Krause A.J., Lopetcharat K., and Drake M.A. Identification of the characteristics that drive consumer liking of butter. Journal of Dairy Science 90 5 (2007) 2091-2102
35. Kurvinen J., Sjövall O., and Kallio H. Molecular weight distribution and regioisomeric structure of triacylglycerols in some common human milk substitutes. Journal of the American Oil Chemists' Society 79 1 (2002) 13-22
36. Lai O.M., Ghazali H.M., Cho F., and Chong C.L. Enzymatic transesterification of palm stearin: anhydrous milk fat mixtures using 1,3-specific and non-specific lipases. Food Chemistry 70 2 (2000) 221-225
37. Lai O.M., Ghazali H.M., Cho F., and Chong C.L. Physical properties of lipase-catalyzed transesterified blends of palm stearin and anhydrous milk fat. Food Chemistry 70 2 (2000) 215-219
38. Liew M.Y.B., Ghazali H.M., Long K., Lai O.M., and Yazid A.M. Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei. Food Chemistry 72 4 (2001) 447-454
39. Liew M.Y.B., Ghazali H.M., Yazid A.M., Lai O.M., Chow M.C., Yusoff M.S.A., et al. Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture. Journal of Food Lipids 8 2 (2001) 131-146
40. Lilbaek H.M., Broe M.L., Hoier E., Fatum T.M., Ipsen R., and Sorensen N.K. Improving the yield of mozzarella cheese by phospholipase treatment of milk. Journal of Dairy Science 89 11 (2006) 4114-4125
41. Lilbaek H.M., Fatum T.M., Ipsen R., and Sorensen N.K. Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipids. Journal of Agricultural and Food Chemistry 55 (2007) 2970-2978
42. Lopez C., Briard-Bion V., Menard O., Rousseau F., Pradel P., and Besle J.M. Phospholipid, sphingolipid, and fatty acid compositions of the milk fat globule membrane are modified by diet. Journal of Agricultural and Food Chemistry 56 13 (2008) 5226-5236
43. Maduko C., Park Y., and Akoh C. Characterization and oxidative stability of structured lipids: infant milk fat analog. Journal of the American Oil Chemists' Society 85 3 (2008) 197-204
44. Mu, H. (2008). New human milk fat substitutes (HMFS) from butterfat to improve absorption of calcium and energy. In 6th Euro Fed Lipid Congress - Oils, fats and lipids in the 3rd millennium, Athens, 7-10 September 2008.
45. Mukherjee K.D., and Kiewitt I. Structured triacylglycerols resembling human milk fat by transesterification catalyzed by papaya (Carica papaya) latex. Biotechnology Letters 20 6 (1998) 613-616
46. Nelson J.H. Enzymatically produced flavors for fatty systems. Journal of the American Oil Chemists' Society 49 (1972) 559-562
47. Nielsen, P. M. (2008). Process for producing cheese. Pat. No. US 2008032001.
48. Noronha N., Cronin D., O'Riordan D., and O'Sullivan M. Flavouring reduced fat high fibre cheese products with enzyme modified cheeses (EMCs). Food Chemistry 110 4 (2008) 973-978
49. O'Shea M., Lawless F., Stanton C., and Devery R. Conjugated linoleic acid in bovine milk fat: a food-based approach to cancer chemoprevention. Trends in Food Science & Technology 9 5 (1998) 192-196
50. Oba T., and Witholt B. Interesterification of milk fat with oleic acid catalyzed by immobilized Rhizopus oryzae lipase. Journal of Dairy Science 77 (1994) 1790-1797
51. Osborn H.T., and Akoh C.C. Structured lipids - novel fats with medical, nutraceutical, and food applications. Comprehensive Reviews in Food Science and Nutrition 3 (2002) 110-120
52. Pal P.K., Bhattacharyya D.K., and Ghosh S. Modifications of butter stearin by blending and interesterification for better utilization in edible fat products. Journal of the American Oil Chemists' Society 78 1 (2001) 31-36
53. Peterson D.G., Kelsey J.A., and Bauman D.E. Analysis of variation in cis-9, trans-11 conjugated linoleic acid (CLA) in milk fat of dairy cows. Journal of Dairy Science 85 9 (2002) 2164-2172
54. Reddie, L. N. (1940). Method of manufacturing flavouring for alimentary products. Pat. No. GB 524466.
55. Regado M.A., Cristovao B.M., Moutinho C.G., Balcao V.M., Aires-Barros R., Ferreira J.P.M., et al. Flavour development via lipolysis of milkfats: changes in free fatty acid pool. International Journal of Food Science and Technology 42 8 (2007) 961-968
56. Reis P., Holmberg K., Watzke H., Leser M.E., and Miller R. Lipases at interfaces: a review. Advances in Colloid and Interface Science 147-148 (2009) 237-250
57. Riccio P. The proteins of the milk fat globule membrane in the balance. Trends in Food Science & Technology 15 9 (2004) 458-461
58. Rodrigues J.N., and Gioielli L.A. Chemical interesterification of milkfat and milkfat-corn oil blends. Food Research International 36 (2003) 149-159
59. Rombaut R., and Dewettinck K. Properties, analysis and purification of milk polar lipids. International Dairy Journal 16 11 (2006) 1362-1373
60. Ronne T.H., Jacobsen C., and Xu X. Deodorization of lipase-interesterified butterfat and rapeseed oil blends in a pilot deodorizer. European Journal of Lipid Science and Technology 108 (2006) 182-192
61. Ronne T., Pedersen L., and Xu X. Triglyceride selectivity of immobilized Thermomyces lanuginosa lipase in interesterification. Journal of the American Oil Chemists' Society 82 10 (2005) 737-743
62. Rousseau D., and Marangoni A.G. Tailoring the textural attributes of butter fat/canola oil blends via Rhizopus arrhizus lipase catalyzed interesterification. 1. Compositional modifications. Journal of Agricultural and Food Chemistry 46 (1998) 2368-2374
63. Rousseau D., and Marangoni A.G. The effects of interesterification on physical and sensory attributes of butterfat and butterfat-canola oil spreads. Food Research International 31 5 (1998) 381-388
64. Safari M., and Kermasha S. Interesterification of butterfat by commercial microbial lipases in a cosurfactant-free microemulsion system. Journal of the American Oil Chemists' Society 71 9 (1994) 969-973
65. Sahin N., Akoh C., and Karaali A. Enzymatic production of human milk fat substitutes containing α-linolenic acid: optimization of reactions by response surface methodology. Journal of the American Oil Chemists' Society 82 8 (2005) 549-557
66. Schmid R.D., and Verger R. Lipases: interfacial enzymes with attractive applications. Angewandte Chemie International Editions 37 (1998) 1608-1633
67. Shimada Y., Nagao T., Hamasaki Y., Akimoto K., Sugihara A., Fujikawa S., et al. Enzymatic synthesis of structured lipid containing arachidonic and palmitic acids. Journal of the American Oil Chemists' Society 77 1 (2000) 89-93
68. Singh H. The milk fat globule membrane - a biophysical system for food applications. Current Opinion in Colloid & Interface Science 11 2-3 (2006) 154-163
69. Spitsberg V.L. Invited review: bovine milk fat globule membrane as a potential nutraceutical. Journal of Dairy Science 88 7 (2005) 2289-2294
70. Srivastava A., Akoh C., Chang S.W., Lee G.C., and Shaw J.F. Candida rugosa lipase LIP1-catalyzed transesterification to produce human milk fat substitute. Journal of Agricultural and Food Chemistry 54 (2006) 5175-5181
71. Timm-Heinrich M., Skall Nielsen N., Xu X., and Jacobsen C. Oxidative stability of structured lipids containing C18:0, C18:1, C18:2, C18:3 or CLA in sn2-position - as bulk lipids and in milk drinks. Innovative Food Science & Emerging Technologies 5 2 (2004) 249-261
72. Verger R. 'Interfacial activation' of lipases: facts and artifacts. Trends in Biotechnology 15 1 (1997) 32-38
73. Villeneuve P., Muderhwa J.M., Graille J., and Haas M.J. Customizing lipases for biocatalysis: a survey of chemical, physical and biological approaches. Journal of Molecular Catalysis B: Enzymatic 9 (2000) 113-148
74. Willis W.M., Lencki R.W., and Marangoni A.G. Lipid modification strategies in the production of nutritionally functional fats and oils. Critical Reviews in Food Science and Nutrition 38 8 (1998) 639-674
75. Willis W.M., and Marangoni A.G. Biotechnological strategies for the modification of food lipids. Biotechnology and Genetic Engineering Reviews 16 (1999) 141-175
76. Yang B., Harper J., Parkin W., and Chen J. Screening of commercial lipases for production of mono- and diacylglycerols from butteroil by enzymic glycerolysis. International Dairy Journal 4 1 (1994) 1-13
77. Yang T., Zhang H., Mu H., Sinclair A., and Xu X. Diacylglycerols from butterfat: production by glycerolysis and short-path distillation and analysis of physical properties. Journal of the American Oil Chemists' Society 81 10 (2004) 979-987
78. Zhang H., Mu H., and Xu X. Monitoring lipase-catalyzed butterfat interesterification with rapeseed oil by Fourier transform near-infrared spectroscopy. Analytical and Bioanalytical Chemistry 386 6 (2006) 1889-1897