Lipolytic enzymes: biological features and applications in the food industry

The article summarizes the available information on lipolytic enzymes of microbial origin. It discusses the peculiarities of their biosynthesis, substrate specificity, activators, and inhibitors. The focus is on lipases and lipoxygenases of fungal origin, which have advantages over bacterial enzymes due to their low extraction costs, and thermal and pH stability. The article also analyzes the application of lipolytic enzymes in food technologies. It demonstrates the practicality of combining lipases and lipoxygenases into complex preparations to ensure a synergistic effect on the quality of target products.