It is intended to apply biotechnological procedures (lipases), alternative to chemical treatments of transesterification and hydrolysis, for the modification of fats and oils. Lipases allow carrying out enzymatic processes for the formulation of "structured" lipid nutritional products, formulated to measure for a specific nutritional or technological function. Additionally, the oxidative stability of the synthesized lipids will be evaluated.
New and innovative aspects
Lipases (EC 3.1.1.3) constitute a very versatile group of enzymes due to the large number of reactions they catalyze, with the advantage of their ability to act selectively on different substrates. Additionally, the action of enzymes, in terms of efficiency and stability, can be improved by immobilization techniques. Through this technology, the enzyme is fixed to a support or microencapsulated, which generally allows its stability and catalytic efficiency to be increased by reducing the possibilities of denaturing modification of its three-dimensional conformation. In addition, there are other additional advantages, such as its reuse, the possibility of using continuous reactors, rapid completion of reactions, controlled product formation, the greater variety of engineering designs and the greater efficiency in reactions with successive stages.
Main advantages of its use
With this enzymatic technology, it is therefore possible to develop edible fats or oils with nutritional, organoleptic and thermal stability properties, for each culinary use. In this way, it is possible not only to obtain nutritional benefits in patients with specific requirements, but also to prevent the risk of morbidity and mortality due to some highly prevalent pathologies, such as cardiovascular diseases, through the consumption of oils designed with a specific stereochemistry.
Specifications
The food industry uses chemical and enzymatic modification procedures for fats and oils in order to improve their organoleptic and nutritional characteristics and/or stability against processing. Due to the fact that chemical processes have many limitations and drawbacks, the application of technologies that use enzymes appears very promising for the development of new types of fats and oils. The use of lipases has allowed, through biotechnological techniques, the obtaining of structured lipids with an established and constant stereochemistry.
Applications
This technique is aimed at the Food sector, especially aimed at the design of functional foods.
Current development status
Research or experimental
Desired business relationship
Commercial Agreement, License Agreement, Technical Cooperation: further development; Technical Cooperation: testing new applications; Technical Cooperation: adaptation to specific needs.
The aim of The Knowledge Transfer Office (KTO) of the University of Burgos is to promote Innovation technology through the research results transfer and the connections between the University and the new needs and requirements of the society - we are the link between the University and the Industry. Contact person: José Manuel López (jmllopez@ubu.es)
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