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Biochemical Processing of Fats and Oils As a Means of Obtaining Lipid Products with Improved Biological and Physicochemical Properties: A Review

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Abstract

Recent advances in the improvement of biological and physicochemical characteristics of lipids are reviewed, with emphasis on products of biochemical processing of natural (animal or plant) fats and oils. Possible uses of these new lipid products include their use in food and forage industries, as well as in the production of new medicines and in biotechnology. Specific features of biochemical transformations of lipids (hydrolysis, esterification, and reesterification) in the presence of water-soluble and immobilized lipases of animal, plant, and microbial origin are scrutinized.

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    A. D. Neklyudov & A. N. Ivankin

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Neklyudov, A.D., Ivankin, A.N. Biochemical Processing of Fats and Oils As a Means of Obtaining Lipid Products with Improved Biological and Physicochemical Properties: A Review. Applied Biochemistry and Microbiology 38, 399–409 (2002). https://doi.org/10.1023/A:1019948830882

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