BIOCHEMICAL TRANSFORMATION OF NATURAL LIPIDS: A REVIEW-Reference-Cited by-同舟云学术

BIOCHEMICAL TRANSFORMATION OF NATURAL LIPIDS: A REVIEW

Published:2018-09-28 Issue:3 Volume:3 Page:12-26
ISSN:2414-441X
Container-title:Theory and practice of meat processing
language:
Short-container-title:Teor. prakt. pererab. mâsa (Print)

Author:

Baburina Marina I.¹,Vostrikova Natal’ya L.¹,Ivankin Andrew N.²,Zenkin Aleksandr N.³

Affiliation:

1. V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow

2. V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow; Bauman Moscow State Technical University, Moscow

3. Bauman Moscow State Technical University, Moscow

Abstract

The aspects of biochemical transformation of natural lipids of vegetable, fish, and animal origin are considered on the model of biotechnical aspects of triglyceride transformation into products of various purpose. The indicators of biological efficacy of fats are presented regarding the systematization by groups of polyunsaturated, monounsaturated and saturated fatty acids. Some features of simulation of natural processes of hydrolytic fat degradation into energy-intensive products are discussed. At the same time, aspects of fat intake and their biochemical transformation in food systems by human enzymes, and biochemical transformation of lipids in vitro in the presence of commercial enzyme preparations were studied. The aspects of free fatty acid transformation into esters are considered for justifying their use.

Publisher

The Gorbatov's All-Russian Meat Research Institute

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