fatmodification

Fat modification is a broad term describing processes that alter fats (lipids) in biological systems or in food. It encompasses biochemical lipidation of proteins, metabolic remodeling of fatty acids, and industrial processing that changes the physical or chemical properties of fats.

In biology, fatty modification often refers to lipidation, the covalent attachment of fatty acid chains to proteins. Examples include N-myristoylation and S-palmitoylation, which influence protein localization, trafficking, and function. Fatty acid desaturation and elongation also modify lipid components, forming diverse saturated and unsaturated fatty acids that participate in membrane structure and signaling.

In nutrition and food science, fat modification describes processing methods that change fat quality and functionality, such as hydrogenation (which can create trans fats), inter-esterification, fractionation, and deodorization. These techniques aim to alter melting behavior, texture, flavor, and shelf life of fats and fat-containing foods.

Research on fat modification includes lipidomics and fatty acid profiling to understand metabolism, disease, and nutrition. Analytical techniques such as chromatography and mass spectrometry are used to characterize lipid species and modifications. The field intersects with biochemistry, nutrition, and food technology, reflecting both natural lipid diversity and human efforts to tailor lipid properties for health and industry.