Enzymatic Synthesis and Properties of Medium-Long-Medium Structured Lipids from Different Sources of Oil Rich in Long-Chain Unsaturated Fatty Acids

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-12-27 DOI:10.1007/s11947-024-03716-2

Chuanqing Huang, Shuaipeng Zhou, Qizhi Zhou, Zhini Zhu, Qiu Xia, Zheng Zhang, Weiwei Zeng, Yong Ye

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引用次数: 0

Abstract

Medium- and long-chain structured lipids (MLSLs) with long-chain unsaturated fatty acids at the sn-2 position has healthful benefits, but their enzymatic synthesis mechanism is unclear. Different plant oils related to chemical structures of triglyceride can synthesize various composition of MLSLs. In order to reveal the formation rule of MLSLs from different source. Thirty edible plant oils were used to prepare MLSLs by enzymatic interesterification, and their molecular structure and physicochemical properties were analyzed. Among them, 12 kinds of MLSLs rich in linoleic acid were mainly composed of the components of 1,3-dioctonyl-2-linoleoyl glyceride and 1-decanoyl-2-linoleoyl-3-octanoyl glyceride. Eight oleic acid–rich MLSLs were mainly 1,3-dioctonyl-2-oleoyl glyceride and 1-decanoyl-2-oleoyl-3-octanoyl glyceride components. Five MLSLs rich in linoleic/oleic acid consisted of the above components. Five linolenic acid–rich MLSLs mainly contained 1,3-dioctanoyl-2-linolenoyl glyceride and 1-decanoyl-2-linolenoyl-3-octanoyl glyceride. These MLSLs exhibited coexisting micromorphology of β and β′ crystals. The molecular docking simulation showed that MLSL molecules that interacted with the active pocket (Tyr183-Thr226-Arg262-Arg312-Ser357-Gln359-Trp425 residues) on the sequence of Lipozyme RMIM had a lower affinity energy than with the binding sites (Asn11-Gln15-Ser81-Ser83-Arg84-Ser85-Val230 residues) on Lipozyme TLIM. The relationship of source-structure-physicochemical property provides an in-depth insight into the formation mechanism of MLSLs by enzymatic synthesis in the agri-food industry.

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.