Enzyme Modifications of Red Deer Fat to Adjust Physicochemical Properties for Advanced Applications

Area of Science:

• Biotechnology
• Food Science
• Lipid Chemistry

Background:

• Red deer fat is an underutilized animal by-product, representing 7-10% of the animal's weight.
• There is a growing need for sustainable processing of animal fats beyond traditional food applications.

Purpose of the Study:

• To enzymatically modify red deer fat to alter its physicochemical properties.
• To investigate the impact of modification on phase transitions, structure, color, and texture.
• To explore new applications for modified red deer fat.

Main Methods:

• Enzymatic hydrolysis of red deer fat using sn-1,3-specific lipase.
• Controlled reaction conditions with varying water concentrations (10-30%) and reaction times (2-6 hours).
• Analysis using differential scanning calorimetry (DSC), Fourier-transform infrared (FTIR) spectroscopy, and texture analysis.

Main Results:

• Enzymatic hydrolysis significantly decreased melting and crystallization temperatures.
• FTIR spectra indicated cleavage of triacylglycerols (ester bonds).
• Modified fat exhibited reduced hardness (up to 50%) and increased spreadability, with acceptable color parameters.

Conclusions:

• Enzymatic modification is an effective method for tailoring red deer fat properties.
• Modified fat shows potential for use in cosmetic matrices and as functional lipids in food applications.
• This approach promotes the sustainable utilization of red deer fat resources.