**5. Conclusion**

Through enzyme biotechnology, olive oil triacylglycerols can be structured to contain medium chain fatty acids or functional fatty acids like the conjugated linoleic acid for the production of a structured olive oil that would have improved biological and nutritional properties. Structured lipids provide attributes that consumers will find valuable whether for demands of healthier oils or for physical requirements to give appropriate properties. There is also a need for more researches with olive oil restructuring that will allow for better understanding and more control over the various interesterification processes and reduction in costs associated with large-scale production of structured olive oil triacylglycerols.

#### **6. References**


In another study of Olive oil triacylglycerol restructuring, olive oil was blended with coconut oil to get a balanced proportion of saturated to unsaturated fatty acids and was subjected to lipase catalyzed interesterification to rearrange the fatty acids in the triacylglycerol molecule that would have both a short chain fatty acid and long chain fatty acid in one triacylglycerol molecule (Nagaraju & Lokesh, 2007). Results showed there were no significant differences between the blended and interesterified oils in terms of the fatty acid composition but HPLC analysis showed that there were new triacylglycerol molecular species formed. Studies have shown that structured lipids have a unique metabolism and exhibit better benefits when compared with the blended oils having similar fatty acid composition. The study of Nagaraju and Lokesh (2007) showed a reduction of serum cholesterol levels by 25% as compared to the oil blend. Cholesterol levels in rat liver was also reduced by 32% as compared with results using physical blending The effect was

Through enzyme biotechnology, olive oil triacylglycerols can be structured to contain medium chain fatty acids or functional fatty acids like the conjugated linoleic acid for the production of a structured olive oil that would have improved biological and nutritional properties. Structured lipids provide attributes that consumers will find valuable whether for demands of healthier oils or for physical requirements to give appropriate properties. There is also a need for more researches with olive oil restructuring that will allow for better understanding and more control over the various interesterification processes and reduction

in costs associated with large-scale production of structured olive oil triacylglycerols.

Adamczak, M.(2004).The application of Lipases in Modifying the Composition, Structure

Aranda, F.; Gomez-Alonso, S.; Rivera del Alamo, R.M.; Salvador, M.D. & Fregapane,

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Baro L.; Fonolla, J.; Pena, JL.; Martinez-Ferez, A.; Lucena, A.; Jimenez,.; Boza, JJ.&

Breckenridge, W.C. Stereospecific analysis of triacylglycerols. in 'Handbook of Lipid

and Properties of lipids-A Review. *Polish Journal Of Food and Nutrition Sciences*. Vol.

G.(2004)Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil: Comparison with other Spanish cultivars. *Food* 

Lopez-Huertas, E.(2003). n-3 fatty acids plus oleic acid and vitaminsupplemented milk consumption reduces total and LDL cholesterol, homocysteine and levelsof endothelial adhesion molecules in healthy humans.

Research. Vol. 1. Fatty Acids and Glycerides, pp. 197-232 (edited by A. Kuksis,

certainly significant.

**5. Conclusion** 

**6. References** 

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Increasing interest in lipases has been observed at the end of the last century, due to their potential application, in (bio)degradation as well as in (bio)synthesis of glycerides. The advantages of the enzymatic hydrolysis over the chemical process consist of less energy requirements and higher quality of the obtained products. Beside this, lipases are also efficient in various reactions such as esterification, transesterification and aminolysis in organic solvents. Examples in the literature are numerous. Lipases are used in different fields such as resolution of racemic mixtures, synthesis of new surfactants and

Lipase activity has been found in different moulds, yeasts and bacteria. Numerous papers have been published on selection of lipase producers and on fermentation process. This kind of information is important in order to identify optimal operation conditions for enzyme production. Previous studies on the physiology of lipase production showed that the mechanisms regulating biosynthesis vary widely in different microorganisms. Obtained results showed that lipase production seems to be constitutive and independent of the addition of lipid substrates to the culture medium. However, their presence can enhance the level of produced lipase activity. On the other hand, it is well known that, in other microorganisms, lipid substrates are necessary for lipase production. These enzymes are generally produced in the presence of a lipid such as oil or triacylglycerols or any other inductor, such as fatty acids. Lipidic carbon sources seem to be essential for obtaining a high

Lipases, (triacylglycerol acylhydrolases; EC 3.1.1.3.) are one of the most important classes of hydrolytic enzymes that catalyse both hydrolysis and synthesis of esters. Hydrolysis of a triacylglycerols by lipases can yield di- and monoacylglycerols, glycerol and free fatty acids. Lipases are valuable biocatalysts with diverse applications. Although lipases share only 5% of the industrial enzyme market, they have gained focus as biotechnologically valuable

Commercial microbial lipases are produced from bacteria, fungi and actinomycetes (Babu & Rao, 2007). Their industrial importance arises from the fact that they act on a variety of substrates promoting a broad range of biocatalytic reactions. Lipases from different sources

enzymes. They play vital roles in food, detergent and pharmaceutical industries.

pharmaceuticals, bioconversion of oils and fats and detergency applications.

lipase yield. The review is focused on the olive oil as lipase inductor.

**1. Introduction** 

**1.1 Lipases** 

*Institute of Organic Chemistry and Biochemistry,* 

Marie Zarevúcka

*Czech Republic* 

Zhao, H.; Bie, X;, Lu, F. & Liu, Z.(2005). Lipase Catalyzed Acidolysis of Lard with Capric Acid in Organic Solvent. *J Food Eng.*Vol.78:41-46 **25** 
