FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (3): 298-302.

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Advances in Enzymatic Production of Human Milk Fat Substitutes

  

  • Received:2012-03-31 Revised:2013-01-09 Online:2013-02-15 Published:2017-12-29
  • Contact: XIN Jia-ying E-mail:xinjiaying@yahoo.com.cn

Abstract: Human milk fat substitutes having a fatty acid profile and triacylglycerols structure resembling those of human milk fat have good development prospect. Based on introducing specificity of triacylglycerols structure, composition and content in human milk fat and the characteristics of the absorption of fats in infants, this paper summarizes the selection of substrates, lipases, reaction system, test methods of human milk fat substitutes by enzymatic modification, the research progress in recent years and prospect of further development.

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