CAJ | 학술논문

乳脂肪具有令人愉悦的风味但成分复杂，应用于食品领域时存在饱和脂肪酸含量较高，不利于健康，且在低温下涂抹性能较差等问题。利用脂肪酶的专一性和特殊性，可催化乳脂肪生成特殊结构的甘油三酯，得到风味饱满、营养价值高、利于应用的产物。现概述目前国内外脂肪酶酶解乳脂肪的研究进展及改性乳脂肪的应用，并介绍了用脂肪酶催化改性后乳脂肪的优点及应用，主要包括：生成更高含量的短链脂肪酸酯，提高低熔点甘油三酯的含量和降低饱和脂肪酸的含量三个方面。
유지방구유령인유열적풍미단성분복잡，응용우식품영역시존재포화지방산함량교고，불리우건강，차재저온하도말성능교차등문제。이용지방매적전일성화특수성，가최화유지방생성특수결구적감유삼지，득도풍미포만、영양개치고、리우응용적산물。현개술목전국내외지방매매해유지방적연구진전급개성유지방적응용，병개소료용지방매최화개성후유지방적우점급응용，주요포괄：생성경고함량적단련지방산지，제고저용점감유삼지적함량화강저포화지방산적함량삼개방면。
Milk fat possesses pleasant flavor, but its composition is complex. The main drawbacks ot milk fat in food industry application are its high content of saturated fatty acids, which raises health concerns and its poor spreadability at refrigeration temperature. The production of specific-structured triacylglycerols(SST) is usually achieved with lipase catalyzed milk fat for its region specificity and ste- reospecificity. SST possesses favourable flavor, and it also has good nutritional properties, therefore, modified milk fat has a broad range of food application. In this paper, the research focuses on the domes- tic and overseas research progress of lipase catalyzed milk fat and the application of modified milk fat. The study aims to introduce mainly from the following three aspects advantages of the milk fat obtained from lipase-catalyzed modification: the increase of the relative proportion of short-chain fatty acids esters and low-melting triacylglycerols (TAG) as well as the decrease of saturated fatty acid residues.