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Foods
Special Issues
Lipids and Proteins in Foods: Chemistry and Health
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Lipids and Proteins in Foods: Chemistry and Health

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 5 February 2025 | Viewed by 970

Special Issue Editors

Dr. Mingming Zheng

E-Mail Website
Guest Editor
Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
Interests: lipid enzymatic preparation; bio-refining of lipids; lipid structure–activity relationship; enzymatic synthesis of structured lipids
Special Issues, Collections and Topics in MDPI journals
Dr. Fang Wei

E-Mail Website
Guest Editor
Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
Interests: lipidomic profiling methods and applications; lipid quality evaluation
Special Issues, Collections and Topics in MDPI journals
Dr. Yi Zhang

E-Mail Website
Guest Editor Assistant
Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
Interests: 3D printing; bioreactor design and application; fluidization; oil deacidification; proteolysis

Special Issue Information

Dear Colleagues,

Lipids and proteins are the macromolecules mainly obtained from agro-food (i.e., plants and animals). They are the main source of energy and play important role in cellular membrane formation, signal transduction, endocrine regulation, inflammation, etc. In recent years, lipid and protein science has already been a hot topic for health and nutrition research, as the composition, structure and state of lipids/proteins not only influence the quality and safety of food, but also are closely related to their biological functions and nutritional quality. However, the low contents in natural foods, limited applicability due to poor liposolubility are the main bottlenecks. Hence, researchers have attempted to explore new oil/protein resource, optimize the preparation and processing methods for lipids or proteins by molecular and physical modification to obtain the synthetic lipids and bioactive peptides with well-defined functions, such as improved antioxidation, better liposoluble property, improved bioactivity in regulating blood lipids, preventing atherosclerosis, etc. This Special Issue will focus on the advanced research on structural composition, chemistry, functional properties of lipids and proteins in food.

Dr. Mingming Zheng
Dr. Fang Wei
Guest Editors

Dr. Yi Zhang
Guest Editor Assistant

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • lipid science
  • protein processing
  • functional lipids
  • bioactive peptides
  • structural and nutritional analysis
  • lipids-based food

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Published Papers (1 paper)

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Research

16 pages, 2409 KiB  
Article
Enzymatic Deacidification and Aroma Characteristics Analysis of Rapeseed Oil Using Self-Made Immobilized Lipase CALB@MCM-41-C8
by Zhonghui Liu, Tieliang Liu, Run Liu, Qi Zhou, Yandaizi Zhou, Yi Zhang and Mingming Zheng
Foods 2024, 13(16), 2539; https://doi.org/10.3390/foods13162539 - 14 Aug 2024
Viewed by 660
Abstract
Rapeseed oil is a widely consumed edible oil that contains varieties of beneficial micronutrients such as tocopherols and phytosterols; however, the high acid value due to increased free fatty acid can imperil the oil quality and safety. This paper proposed the enzymatic deacidification [...] Read more.
Rapeseed oil is a widely consumed edible oil that contains varieties of beneficial micronutrients such as tocopherols and phytosterols; however, the high acid value due to increased free fatty acid can imperil the oil quality and safety. This paper proposed the enzymatic deacidification for high-acid rapeseed oil and simultaneous production of functional diacylglycerols (DAGs) catalyzed by self-made immobilized lipase CALB@MCM-41-C8. The results indicate that the carrier of molecular sieve MCM-41 exhibited a sufficient surface area of 1439.9 m2/g and a proper pore size of 3.5 nm, promoting the immobilization of lipase CLAB. Under the optimal reaction conditions, the acid value of rapeseed oil was largely decreased from 15.3 mg KOH/g to 1.7 mg KOH/g within 3 h, while DAG content was increased from 1.2% to 40.2%. The antioxidant stability of rapeseed oil was also increased from 4.3 h to 7.6 h after enzymatic deacidification. Besides, the deacidified rapeseed oil exhibited fatty, bitter almond aromas, compared to the picked-vegetable, spicy, and pungent aromas for high-acid oil. Finally, the catalytic stability and applicability of CALB@MCM-41-C8 was validated, thus demonstrating the great potential of CALB@MCM-41-C8 in green refining of edible oils and sustainable synthesis of functional lipids. Full article
(This article belongs to the Special Issue Lipids and Proteins in Foods: Chemistry and Health)
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