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Prospects for application of enzymatic interesterification of oils in the production of modified fats

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Abstract

This review discusses a recent state of research in the field of enzymatic biocatalysis in application for the production of modified food fats. Properties of biocatalysts for enzymatic interesterification both been currently under development and already applied in industry of vegetable oils are discussed. The main directions of research on development of new biocatalysts, including those based on the novel recombinant lipase enzymes, as well as the potential of targeted modifications in the composition of oils by optimization of the catalytic process are covered. The relevant analysis of the enzymatic interesterification of oils shows its potential for development of energy efficient and environmentally friendly processes for production of the high quality food products with the specified characteristics.

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Authors and Affiliations

  1. Boreskov Institute of Catalysis, Siberian Branch, Russian Academy of Sciences, Novosibirsk, 630090, Russia

    Y. V. Samoylova, K. N. Sorokina & V. N. Parmon

  2. Novosibirsk State University, Novosibirsk, 630090, Russia

    K. N. Sorokina & V. N. Parmon

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  1. Y. V. Samoylova
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  2. K. N. Sorokina
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  3. V. N. Parmon
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Correspondence to Y. V. Samoylova.

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The article was translated by the authors.

Original Russian Text © Y.V. Samoylova, K.N. Sorokina, V.N. Parmon, 2016, published in Kataliz v Promyshlennosti.

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Samoylova, Y.V., Sorokina, K.N. & Parmon, V.N. Prospects for application of enzymatic interesterification of oils in the production of modified fats. Catal. Ind. 8, 348–353 (2016). https://doi.org/10.1134/S2070050416040097

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