结构脂的构效关系及酶法制备的研究进展  

Research progress of structure-function relationship of structured lipids and enzymatic preparation

作　　者：刘宁[1] 汪勇[2] 赵强忠[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品工业科技》2012年第10期382-384,389,共4页Science and Technology of Food Industry

基　　金：国家863计划项目(2010AA101505);粤港关键领域重点突破项目(2009A020700003);广东省科技计划项目(2009B080701063)

摘　　要：结构脂具有天然油脂的风味和物理特性,由于对人体具有特殊的生理功能和营养价值而倍受关注。本文基于结构脂的构效关系,对脂肪酶催化分子设计制备结构脂的研究现状进行了综述,系统介绍了人乳替代品、类可可脂、甘油二酯和单甘酯等热门结构脂的研究进展。The structured lipids,which have similar flavor and physical characteristics as natural lipids,are attracting interestings due to their special physiological functions and nutritional values.Based on the relationship between structure and function,the applications of lipase-catalyzed molecular design on the preparation of structured lipids were summarized,especially certain types of structured lipids,such as human milk fat substitute,cocoa butter,diacylglycerols,monoacylglycerols,and so on.

关 键 词：结构脂 构效关系 脂肪酶 

分 类 号：TS201.1[轻工技术与工程—食品科学]