A systematic review on the acyl migration in enzymatic synthesis of structured lipids: Mechanisms, influencing factors, evaluation methods, and future prospects

Youfeng Zhang; Yijie Fu; Houyue Li; Xiaohan Wang; Xiaosan Wang

doi:10.1016/j.foodres.2024.115140

A systematic review on the acyl migration in enzymatic synthesis of structured lipids: Mechanisms, influencing factors, evaluation methods, and future prospects

Food Res Int. 2024 Nov:196:115140. doi: 10.1016/j.foodres.2024.115140. Epub 2024 Sep 26.

Authors

Youfeng Zhang¹, Yijie Fu², Houyue Li³, Xiaohan Wang⁴, Xiaosan Wang⁵

Affiliations

¹ Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany. Electronic address: youfeng.zhang@uni-hohenheim.de.
² Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: 1012220602@stu.jiangnan.edu.cn.
³ Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: 1164561928@qq.com.
⁴ Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: picara@foxmail.com.
⁵ Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Effciency in Loess Plateau, Shanxi Agricultural University, Taigu, Taiyuan, Shanxi 030801, China. Electronic address: xiaosanw@jiangnan.edu.cn.

PMID: 39614530
DOI: 10.1016/j.foodres.2024.115140

Abstract

Structured lipids (SLs) are modified triacylglycerols with specific physicochemical or nutritional properties. Acyl migration is a universal chemical phenomenon observed during interesterification, a critical process in the enzyme-catalyzed synthesis of SLs. Acyl migration causes shifts in the positional composition of lipids that bring changes in function. Recent advances in understanding acyl migration during lipase-catalyzed interesterification reactions were systematically summarized, offering a comprehensive overview of its mechanisms and influencing factors. The current research on acyl migration has been mainly at the level of enzymatic reactions, and the evaluation methods of acyl migration degree need further exploration. It is necessary to investigate the acyl migration throughout the production of SLs. A thorough investigation into the factors influencing rates of interesterification, hydrolysis, and randomization, along with their underlying mechanisms, is imperative for the efficient development of specialized SL products.

Keywords: Acyl migration; Interesterification; Partial acylglycerols; SLs; Structured lipids.

Publication types

Systematic Review
Review

MeSH terms

Acylation
Biocatalysis
Esterification
Hydrolysis
Lipase* / metabolism
Lipids / chemistry
Triglycerides* / biosynthesis
Triglycerides* / chemistry
Triglycerides* / metabolism

Substances

Lipase
Triglycerides
Lipids