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

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

Red deer fat makes up approximately 7–10% of the animal’s weight and is not currently used. Regarding sustainability in the food industry, it is desirable to look for opportunities for its processing and use, not only in the food industry. The aim of this study is the enzymatic modification of red d...

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Bibliographic Details
Main Authors: Tereza Novotná, Jana Pavlačková, Robert Gál, Ladislav Šiška, Miroslav Fišera, Pavel Mokrejš
Format: Article
Language:English
Published: MDPI AG 2025-08-01
Series:Molecules
Subjects:
red deer fat
enzymatic lipid modification
degree of hydrolysis
melting temperature
crystallization temperature
functional groups
Online Access:https://www.mdpi.com/1420-3049/30/15/3293
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