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Phospholipases in Food Industry: A Review

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Lipases and Phospholipases

Part of the book series: Methods in Molecular Biology ((MIMB,volume 861))

Abstract

Mammal, plant, and mainly microbial phospholipases are continuously being studied, experimented, and some of them are even commercially available at industrial scale for food industry. This is because the use of phospholipases in the production of specific foods leads to attractive advantages, such as yield improvement, energy saving, higher efficiency, improved properties, or better quality of the final product. Furthermore, biocatalysis approaches in the food industry are of current interest as non-pollutant and cleaner technologies. The present chapter reviews the most representative examples of the use of phospholipases in food industry, namely edible oils, dairy, and baking products, emulsifying agents, as well as the current trend to the development of novel molecular species of phospholipids with added-value characteristics.

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Authors and Affiliations

  1. Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM), Madrid, Spain

    Víctor Casado, Diana Martín, Carlos Torres & Guillermo Reglero

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  1. Víctor Casado
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  2. Diana Martín
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  3. Carlos Torres
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  4. Guillermo Reglero
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Correspondence to Víctor Casado .

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Editors and Affiliations

  1. CIATEJ-CONACYT, Industrial Biotechnology Unit, Avda. Normalistas 800, Guadalajara, 44270, Jalisco, Mexico

    Georgina Sandoval

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Casado, V., Martín, D., Torres, C., Reglero, G. (2012). Phospholipases in Food Industry: A Review. In: Sandoval, G. (eds) Lipases and Phospholipases. Methods in Molecular Biology, vol 861. Humana Press. https://doi.org/10.1007/978-1-61779-600-5_29

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  • DOI: https://doi.org/10.1007/978-1-61779-600-5_29

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