Potential use of seed lipases for fatty acid production from vegetable oil

Abstract

Lipases are in high demand in food processing for various purposes, such as modifying food texture, aromatic development, and enhancing emulsifier properties. Plant-based lipases present an alternative to microbial lipases, offering advantages such as ease of preparation and purification and consequently lower production costs. This article describes the progress in research and potential applications of plant-based lipases. It highlights the biochemical properties of various plant lipases, including those from coconut flesh and ketapang seeds. Emerging research aims to better characterize lipases and match them to specific applications. Some seed lipases may prefer medium or long-chain fatty acids, often correlating with the dominant triacylglycerols from which the lipases are isolated. Exceptions to this rule exist, necessitating further studies to understand the general properties of seed lipase. Such information is crucial for the application of seed lipases.