Progress in Food Biotechnology

Book Series: Recent Advances in Biotechnology

Volume 4

by

Ali Osman

DOI: 10.2174/97816810874121180401
eISBN: 978-1-68108-741-2, 2018
ISBN: 978-1-68108-742-9
ISSN: 2468-5364 (Print)
ISSN: 2468-5372 (Online)





Progress in Food Biotechnology covers recent advances in the food processing sector. Readers will gain an academic and industrial pers...[view complete introduction]
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Enzymatic Modification of Phospholipids

- Pp. 81-130 (50)

Jasmina Damnjanovic and Yugo Iwasaki

Abstract

Phospholipids (PLs) are naturally-occurring amphiphilic compounds, which can be used as emulsifiers, liposome components, and nutritional supplements in food, cosmetic, and pharmaceutical industries. Enzymatic modifications of natural PLs are of importance to enhance the quality of PLs as value-added products. This chapter reviews the advances in the enzymatic modification of PLs, including acyl group modification and head group modification. Acyl group modification can be performed using lipase- or phospholipase A-mediated transesterification or ester synthesis to introduce particular fatty acid residues. Head group modification is carried out by phospholipase D-catalyzed transphosphatidylation. This reaction enables introduction of a wide range of natural and unnatural functional molecules into the phospholipids, making it possible to prepare chemically defined structured PLs for diverse applications.

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