Revisiones prácticas

 

Biocatalytic modification of food lipids: reactions and applications

 

Modificación biocatalítica de lípidos alimentarios: reacciones y aplicaciones

 

R. Baeza-Jiménez¹, L.X. López-Martínez² and H.S. García³*

 

¹ Centro Conjunto de Investigación en Química Sustentable UAEM-UNAM. Carr. Toluca-Atlacomulco Km 14.5, Unidad San Cayetano. 50200. Toluca, Estado de México, México.

² Facultad de Química, Universidad Autónoma del Estado de México. Paseos Colón y Tollocan. 50000. Toluca, Estado de México, México.

³ UNIDA, Instituto Tecnológico de Veracruz. M.A. de Quevedo 2779, Col. Formando Hogar. Veracruz, Veracruz 91897, México. *Corresponding author. E-mail: hsgarcia@itver.edu.mx.

 

Received July 19, 2013.
Accepted October 24, 2013.

 

Abstract

The acylglycerol structure exemplifies the major lipid building block and therefore is an interesting structure to modify. Such modification is driven by: (1) consumers who have become more concerned about the relationship between diet and wellness, and (2) new and novel functional compounds can be prepared when the original structure of a lipid is modified. This trend has led to the design of functional foods or nutraceuticals, namely, fortified, enriched, modified and enhanced foods. Advances in the biochemistry and engineering of enzymatic reactions and reactors have improved the knowledge and understanding of such reaction systems and thus, make available a generation of structured lipids. In the present work, we detail several efforts carried out to prepare novel compounds, as well as industrial applications and possible future enzymatic procedures to obtain new food products.

Keywords: enzymes, lipids, modification.

 

Resumen

La estructura de un acilglicerol representa al mayor eje lipídico de construcción y por tanto es susceptible de modificación. Dicha modificación resulta de: (1) que los consumidores han tomado conciencia de la relación entre la dieta y su bienestar, y (2) nuevos y novedosos compuestos funcionales pueden prepararse cuando la estructura original de un lípido es modificada. Esta tendencia ha llevado al diseño de alimentos funcionales o nutracéuticos, tales como alimentos fortificados, enriquecidos, modificados y mejorados. Los avances en bioquímica e ingeniería de reacciones enzimáticas, así como del diseño de reactores, han mejorado el conocimiento y entendimiento de dichos sistemas de reacción y de esta forma hacen disponibles esta generación de lípidos estructurados. En el presente trabajo, se detallan varios trabajos realizados para preparar novedosos compuestos, así como sus aplicaciones industriales y posibles procesos enzimáticos para obtener nuevos productos alimentarios.

Palabras clave: enzimas, lípidos, modificación.

 

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