Enzymes in the processing of fats and oils

  • M. P. Tombs


The fatty-acid esters of glycerol, formerly known as mono-, di- and triglycerides and now called mono-, di- and tri-acylglycerols, are major components of the diets of all animals, as well as saprophytic fungi and bacteria. It is not surprising, therefore, that all these species produce enzymes that are specialised for their breakdown as part of the digestive battery. Lipases (EC occur everywhere from the mammalian gut (where they are produced in the pancreas and tongue (Docherty et al., 1985)) to the culture media into which they are secreted by such organisms as Aspergillus and Pseudomonas spp. Nevertheless, other lipases do occur. There has been much clinical interest in lipoprotein lipase in the blood and liver (Datta et al., 1988; Sjoberg, 1987), while all oilseeds probably use lipases during mobilisation of reserve lipids, although little is known about them and, as will be discussed below, they may not always be present.


Cocoa Butter Lipoprotein Lipase Pancreatic Lipase Acyl Group Migration Porcine Pancreatic Lipase 
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© Springer Science+Business Media Dordrecht 1995

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