Enzymes in Fats & Oils Processing

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What are the main types of lipids?

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Triglycerides (fats & oils), Phospholipids, Sterols (e.g., Cholesterol)

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What are the desirable and undesirable effects of hydrolysis of fats & oils?

Back

Desirable: Blue cheese aroma (by mold hydrolases). Undesirable: Rancidity in butter (butyric acid), Unpleasant acidity in coconut oil (lauric acid).

Front

What are the advantages of using enzymes in oil processing?

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Selective & mild reaction conditions, Higher efficiency & purity, Reduced chemical usage.

Front

What is the function of cell-wall degrading enzymes in oil extraction?

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Break down cell walls to release trapped oil and improve oil yield (>90%).

Front

What is the role of phospholipases in oil refining?

Back

Remove phospholipids ('gums') from vegetable oils, improve oil stability & processing efficiency.

Front

What are the types of phospholipases and their functions?

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Phospholipase A (PLA1 & PLA2): Removes fatty acids from glycerol backbone; Phospholipase B (PLB): Removes remaining fatty acids from lysophospholipid; Phospholipase C (PLC): Removes phosphoester group, generating diglyceride.

Front

What are the key functions of lipases?

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Break down triglycerides into glycerol + free fatty acids, modify fats & oils for food applications, selective action at water-oil interface.

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What are the applications of lipases in the food industry?

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Dairy Industry: Enhances cheese flavor; Margarine & Confectionery: Modifies fat texture & melting point; Chocolate Industry: Produces Cocoa Butter Substitutes (CBS); Oil Processing: Production of high-polyunsaturated oils (PUFAs).

Front

What is the purpose of interesterification in fat modification?

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Modify melting point & crystallization behavior, improve texture & shelf life.

Front

What is the function of lipoxygenase in oil & fat processing?

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Oxidizes polyunsaturated fatty acids (PUFAs), produces hydroperoxides that affect flavor & shelf life.