Journal of the American Oil Chemists Society最新文献

JAOCS special issue on advancement in plant protein-based emulsions JAOCS 特刊：基于植物蛋白的乳液研究进展

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-09-05 DOI: 10.1002/aocs.12894

Supratim Ghosh, Lingyun Chen

引用次数: 0

Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules 豆科铁蛋白--一种用于铁补充、皮克林乳液形成和生物活性分子封装的天然蛋白质

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-06-18 DOI: 10.1002/aocs.12869

Jiayi Hang, Yifu Chu, Lingyun Chen

{"title":"Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules","authors":"Jiayi Hang, Yifu Chu, Lingyun Chen","doi":"10.1002/aocs.12869","DOIUrl":"https://doi.org/10.1002/aocs.12869","url":null,"abstract":"Ferritin is a naturally occurring iron storage protein. Leguminous ferritins exhibit unique structural features, including diverse subunit composition and an extension peptide, which contribute to superior thermal stability compared to animal ferritins. The high iron content, remarkable effectiveness, low risk of oxidative damage and thermal stability make the leguminous ferritin an attractive candidate for iron supplementation. Moreover, apoferritin is an excellent nanosized carrier for encapsulating bioactive compounds due to its inherent inner cavity, water solubility, biocompatibility, and reversible self-assembly behavior. However, the harsh condition during encapsulation by unmodified ferritins may cause damage to sensitive bioactive compounds. Thus, different processing methods are employed to alter the leguminous ferritin structures, including chemical, enzymatic, mild heat treatments, and nonthermal processing to achieve gentler encapsulation conditions for a wide range of bioactive compounds. Another challenge is to improve the stability of leguminous ferritin to withstand gastric digestion. The degradation of ferritin by proteases may lead to premature release of bioactive compounds. Recent works demonstrated that certain phenolic compounds such as proanthocyanidin-induced protein association, thereby enhancing digestive stability of ferritins, leading to a sustained release and a potentially greater bioavailability of bioactive compounds. Leguminous ferritin also has the potential to serve as a stabilizer for the Pickering emulsion, where the hydrophilic and hydrophobic compounds can be encapsulated in the ferritin nanocages and oil phase, respectively. The release and absorption of bioactive compounds in encapsulates and emulsions will need to be further demonstrated through in vivo studies.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12869","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of non-thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate 非热加工对工业大麻籽粉和分离蛋白的营养质量和生物活性特性的影响

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-04-29 DOI: 10.1002/aocs.12840

Anh T. L. Nguyen, Alberta N. A. Aryee

{"title":"Impact of non-thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate","authors":"Anh T. L. Nguyen, Alberta N. A. Aryee","doi":"10.1002/aocs.12840","DOIUrl":"10.1002/aocs.12840","url":null,"abstract":"There is an unmet demand for plant-based ingredients with desirable nutritional, techno-functional properties, and health benefits. In this study, the composition, nutritional quality, and bioactives in industrial hempseed flours and protein isolate generated by milling, germination, isoelectric precipitation (IEP), and enzyme-assisted extraction (EAE) were evaluated. Moisture, ash, fat, protein, phytic acid, tannin, and trypsin inhibitor content of the hempseed flours and protein isolate were 2.80%–6.46%, 5.07%–28.89%, 0.00%–31.44%, 22.71%–89.94%, 0.55%–1.05%, 274.24–1300.76 μg/g, and 0.00–42.66 U/g, respectively. IEP resulted in the highest protein content (89.94%), indicative of its effective to isolate hempseed protein. Germination and IEP significantly reduced phytic acid and tannin contents by 1.53- and 3.63-fold, respectively. All processing methods improved in vitro protein digestibility (IVPD). SDS-PAGE analysis revealed comparable band patterns in milled and protein isolate, with a strong 50 kDa band attributed as edestin. Amino acid analysis showed that EAE augmented total essential amino acids, particularly protease. Milling and pronase treatment yielded the highest and lowest IVPD-corrected amino acid score (IVPDCAAS) of 76% and 47%, respectively. Milled and germinated flours contained varying amounts of γ-tocopherol, lutein, zeaxanthin, α-carotene, and β-carotene. Germinated flour exhibited elevated levels of total phenolic (14.36 mg/g), and flavonoid (1.76 mg/g) contents, FRAP, TEAC, and DPPH compared to the other flours suggesting superior antioxidant capacity. Strong positive correlations (r >0.70) were found between IVPD and phytic acid for the protein isolate, total phenolic content, and FRAP for IEP and germinated flours. Overall, hempseed flours with diverse properties could be produced using non-thermal processing.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140829372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of the quality of soybean meal and oil by soybean production origin 按大豆产地比较豆粕和豆油的质量

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-04-12 DOI: 10.1002/aocs.12835

Huazhen Liu, Mohammad Fazel Soltani Gishini, Micah Pope, Todd Doehring, Pradeep Kachroo, David Hildebrand

{"title":"Comparison of the quality of soybean meal and oil by soybean production origin","authors":"Huazhen Liu, Mohammad Fazel Soltani Gishini, Micah Pope, Todd Doehring, Pradeep Kachroo, David Hildebrand","doi":"10.1002/aocs.12835","DOIUrl":"10.1002/aocs.12835","url":null,"abstract":"Previous reports indicate variable soybean quality parameters exported from different geographic regions. This review compares soybean and soybean co-products grown under diverse environmental conditions. While numerous studies have been conducted on whole soybean and soybean meal (SBM) composition by origin, similar analysis of soybean oil is lacking. This review has two objectives: 1) summarize soybean and SBM quality by origin using a meta-analysis approach, and 2) analyze collected crude degummed soybean oil samples that originate from the US, Brazil and Argentina for key quality attributes. Soybeans from Brazil have higher levels of protein (P < 0.05) than US soybeans, but US soybeans have lower heat damage (P < 0.05) and total damage (P < 0.05) than soybeans from Brazil. US and Brazil SBM have higher crude protein (CP) (P < 0.05) than SBM from Argentina. At equal CP content, US SBM had less fiber (P < 0.0001), more sucrose (P < 0.0001) and lysine (P < 0.0001) and better protein quality than South American SBMs. Methionine, threonine, and cysteine levels were similar in soybean protein from US and Argentina and higher than that in soybean protein from Brazil. Crude degummed soybean oil from Brazil had more (P < 0.05) free fatty acids, neutral oil loss, phosphorus, calcium and magnesium than crude degummed soybean oil from the US or Argentina. Our analysis suggests that environmental conditions under which soybeans are grown, stored, and handled can have a large impact on chemical composition and nutrient quality of soybean meal and soybean oil.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140564966","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Metal-chelating antioxidant peptides: Biosensor screening methods as alternatives to the ferrozine assay 金属螯合抗氧化肽：生物传感器筛选方法可替代铁嗪测定法

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-03-29 DOI: 10.1002/aocs.12834

Mads Bjørlie, Rachel Irankunda, Betül Yesiltas, Ann-Dorit Moltke Sørensen, Jean-Michel Girardet, Sandrine Boschi-Müller, Charlotte Jacobsen, Laetitia Canabady-Rochelle

{"title":"Metal-chelating antioxidant peptides: Biosensor screening methods as alternatives to the ferrozine assay","authors":"Mads Bjørlie, Rachel Irankunda, Betül Yesiltas, Ann-Dorit Moltke Sørensen, Jean-Michel Girardet, Sandrine Boschi-Müller, Charlotte Jacobsen, Laetitia Canabady-Rochelle","doi":"10.1002/aocs.12834","DOIUrl":"10.1002/aocs.12834","url":null,"abstract":"Preventing metal-catalyzed lipid oxidation in food products, which decreases nutritional value and sensory quality, is crucial in the food industry. This is typically achieved through the use of metal-chelating molecules. While the ferrozine assay is widely used to screen protein hydrolysates for metal chelating activity, it has proven difficult to use with pure peptides. This study evaluates the potential of surface plasmon resonance (SPR) and electrically switchable nanolever technology (switchSENSE®) as alternative screening methods. Unfortunately, solubility issues and large standard deviations precluded a direct correlation between the ferrozine assay and these biosensor techniques. Both techniques, however, were able to quantitatively distinguish between two peptides with very similar sequences despite the absence of a correlation between dissociation constants determined by SPR and switchSENSE®. This study highlights the potential of SPR and switchSENSE® for screening the metal chelating activity of pure peptides, advancing the understanding of peptide-metal ion interactions.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12834","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140564820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Adsorption of 3-monochloropropane-1,2-diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite-based adsorbents 使用沸石基吸附剂吸附精炼漂白脱臭棕榈油中的 3-单氯-1,2-丙二醇酯和缩水甘油酯

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-03-29 DOI: 10.1002/aocs.12838

Elvi Restiawaty, Faza Muhammad Rida, Aulia Maulana, Neng Tresna Umi Culsum, Wibawa Hendra Saputera, Pramujo Widiatmoko, Jenny Elisabeth, Yogi Wibisono Budhi

{"title":"Adsorption of 3-monochloropropane-1,2-diol ester and glycidyl ester from refined bleached deodorized palm oil using zeolite-based adsorbents","authors":"Elvi Restiawaty, Faza Muhammad Rida, Aulia Maulana, Neng Tresna Umi Culsum, Wibawa Hendra Saputera, Pramujo Widiatmoko, Jenny Elisabeth, Yogi Wibisono Budhi","doi":"10.1002/aocs.12838","DOIUrl":"10.1002/aocs.12838","url":null,"abstract":"Palm oil processing can result in different food products like cooking oil and margarine. Nevertheless, these food products might contain harmful contaminants, namely 3-monochloropropane-1,2-diol ester (3-MCPDE) and glycidyl ester (GE), which can negatively affect animal organs and potentially cause human cancer. Therefore, the objective of this study was to lower the concentration of 3-MCPDE and GE in refined, bleached, and deodorized palm oil (RBDPO) using zeolite as an adsorbent. Adsorption experiments were conducted in a batch reactor, varying the percentage of adsorbents, temperature, type of zeolite, and the use of a mixture of zeolite and activated carbon (AC). The sample was analyzed before and after adsorption using gas chromatography–mass spectroscopy (GC–MS) to confirm the concentration alteration of 3-MCPDE and GE. The study showed that the most effective temperature for adsorption was 35°C and used a zeolite percentage of 2%. Beta zeolites resulted in the highest removal of 3-MCPDE (86%) among the evaluated zeolites attributed to their elevated pore volume, Si/Al ratio, and overall acidity strength. Through a synergistic combination of beta zeolite and AC, the removal percentage of 3-MCPDE was enhanced to 94%, with a corresponding 75% reduction in GE. This study paves the way for addressing 3-MCPDE and GE concerns in RBDPO by combining zeolite and AC.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140564970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of irradiation on total biophenol and antioxidant activity during storage of natural black table olives obtained using starter culture 辐照对使用起始培养物贮藏的天然食用黑橄榄的总生物酚和抗氧化活性的影响

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-03-26 DOI: 10.1002/aocs.12837

Şahnur Irmak, Ferişte Öztürk Güngör, Erkan Susamci, Didar Sevim, Oya Köseoğlu

{"title":"Effect of irradiation on total biophenol and antioxidant activity during storage of natural black table olives obtained using starter culture","authors":"Şahnur Irmak, Ferişte Öztürk Güngör, Erkan Susamci, Didar Sevim, Oya Köseoğlu","doi":"10.1002/aocs.12837","DOIUrl":"10.1002/aocs.12837","url":null,"abstract":"In this study, it was aimed to determine the effects of different production and preservation methods on the shelf life and quality of the Gemlik variety of natural black table olives produced with low salt (2%). For this purpose, olives were processed by the traditional Turkish style dry salted black olive by using a starter culture. The MAP (Modified atmosphere packaging, 60% N2 and 40% CO2), vacuum and for the first time gamma irradiation methods (1, 3 and 5 kGy) were applied in the preservation of table olives. The 5 kGy irradiation treatment reduced the total phenolic amount and DPPH antioxidant activity of olives more than other irradiation doses. The pH (4.3–4.83) and titratable acidity (0.68–1.02%) of the samples changed in accordance with the legal regulations during the storage period (pH max. 5 and acidity min 0.3%). At the end of the fermentation and storage, total phenolic content and antioxidant activity decreased significantly (p-value <0.05). During the storage period, the total phenolic content in natural fermented olives (without starter culture) decreased from 232 to 144 mgCAE/100 g and in starter culture added table olives from 200 to 138 mgCAE/100 g. In addition, the antioxidant activity was changed between 60.94 and 47.14 μmolTE/100 g oil. As a result of the study, it was ensured that black table olives produced with less salt (2%) could be stored on the shelves for 6 months without using any preservatives. In addition, radiation effect on quality was relatively similar to other treatments (vacuum and MAP).","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140302003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese 微过滤乳脂球的粒度影响切达奶酪的主要感官参数

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-03-19 DOI: 10.1002/aocs.12831

Graham Eyres, Thejani Gunaratne, Maeva Cochet-Broch, Michael Mazzonetto, Tanoj Singh, Amy Logan

{"title":"Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese","authors":"Graham Eyres, Thejani Gunaratne, Maeva Cochet-Broch, Michael Mazzonetto, Tanoj Singh, Amy Logan","doi":"10.1002/aocs.12831","DOIUrl":"10.1002/aocs.12831","url":null,"abstract":"Descriptive sensory analysis discriminated between the appearance, aroma, flavor, taste and texture of Cheddar cheese samples prepared from milk varying in fat globule size; small milk fat globule milk (SMM, d4,3 = 2.76 ± 0.07 μm), large milk fat globule milk (LMM, d4,3 = 5.07 ± 0.06 μm) and Control (d4,3 = 3.91 ± 0.09 μm), over a six-month maturation period. Significant differences were measured between SMM, LMM and the Control as each cheese matured, where SMM was the most different across all parameters examined. SMM was lowest in color intensity (34.6 < 38.8–47.0), firmness (29.4 < 36.1–47.7), and fracturability (24.5 < 28.8–30.7), and highest in cohesiveness (57.0 > 39.8–45.8), adhesiveness (52.9 > 39.0–45.4), and smoothness (50.4 > 37.9–44.0). Moreover, SMM was more intense than the Control in cultured odor (34.9 > 29.6–30.6) and flavor (45.5 > 34.9–36.2), rancid (23.3 > 16.0–18.6) and metallic (17.7 > 14.3) flavor, salty taste (45.7 > 40.3–40.5) and aftertaste (38.5 > 34.9–35.8), sour (36.3 > 28.9) and umami taste (19.6 > 16.4); attributes that align with the degree of maturation. LMM showed similar differences to the Control, but was firmer (36.1 > 29.4), less cohesive (45.8 < 57.0), adhesive (45.4 < 52.9) and smooth (44.0 < 50.4) and had a less intense cultured odor (31.5 < 34.9) than SMM. An increase in salty taste was associated with a decrease in cheese firmness (−0.91, p < 0.0001). These results could provide process-driven solutions that allow the dairy industry to decrease maturation time or create differentiated cheese products to meet specific consumer tastes or function.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12831","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140168019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of symmetric monounsaturated triacylglycerols by Rhodosporidium toruloides cell factory for cocoa butter equivalent 托罗罗孢子虫细胞工厂开发对称的单不饱和三酰甘油，用于生产可可脂当量

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-03-19 DOI: 10.1002/aocs.12836

Hang Yang, Shuling Lu, Chaofan Sun, Xiaoxue Liu, Linshang Zhang, Lingzhi Cheong, Yanlan Bi

{"title":"Development of symmetric monounsaturated triacylglycerols by Rhodosporidium toruloides cell factory for cocoa butter equivalent","authors":"Hang Yang, Shuling Lu, Chaofan Sun, Xiaoxue Liu, Linshang Zhang, Lingzhi Cheong, Yanlan Bi","doi":"10.1002/aocs.12836","DOIUrl":"10.1002/aocs.12836","url":null,"abstract":"In the present study, various factors including carbon source, nitrogen source, Mg2+, and pH value were investigated to determine the optimal conditions for producing cocoa butter equivalent using R. toruloides. The maximum of biomass, lipid content, and lipid production were achieved at levels of 7.8 g/L, 61.0%, and 4.4 g/L, respectively. The oil from R. toruloides mainly consisted of 16:0, 18:0, and 18:1 with 18:1 dominating at the sn-2 position, which was further confirmed by 13C NMR analysis. UPLC-MS analysis showed that the sum of sn-POP, sn-POS, and sn-SOS accounted for up to 27.11% in the triacylglycerol species of the oil produced, which allows those triacylglycerols to be further separated and isolated from other triacylglycerols and used for cocoa butter equivalent. Notably, the production of cocoa butter equivalent reached 1.13 g/L, demonstrating the scientific feasibility of producing CBE through fermentation. These findings indicate a promising future for the fermentation-based production of cocoa butter equivalent.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140167905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improving the stability of an unstable lipase by applying different immobilization strategies for the selective hydrolysis of fish oil 在选择性水解鱼油过程中采用不同的固定化策略提高不稳定脂肪酶的稳定性

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2024-03-12 DOI: 10.1002/aocs.12833

Faezeh Ahrari, Mitra Pourmohammadi Lish, Maryam Yousefi, Mehdi Mohammadi

{"title":"Improving the stability of an unstable lipase by applying different immobilization strategies for the selective hydrolysis of fish oil","authors":"Faezeh Ahrari, Mitra Pourmohammadi Lish, Maryam Yousefi, Mehdi Mohammadi","doi":"10.1002/aocs.12833","DOIUrl":"10.1002/aocs.12833","url":null,"abstract":"Rhizopus oryzae lipase (ROL) is known to present high selectivity in chemical reactions. However, the poor stability of ROL effectively limits its industrial applications. In this study, several immobilization protocols, such as hydrophobic adsorption, covalent immobilization, multi-point covalent attachment, ionic adsorption/cross-linking, and ionic interaction, were applied to improve the stability of ROL. Heterogeneous modification of aspartic and glutamic acid residues on the surface of ROL was carried out by 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) to introduce new amine groups with lower pKb. The highest immobilization yield of 89% was achieved for octyl-agarose, producing specific activity of 45 U/mg, which is 15 folds higher than the specific activity of the soluble enzyme. Improved stability of ROL was observed, in particular for those derivatives obtained by multi-point covalent attachment of ROL on glyoxyl-agarose (Gx-ROL) and aminated ROL on glyoxyl-agarose (Gx-NH2-ROL) by retaining 28%–36% of their initial activities after 24 h incubation at 60°C. Immobilization also altered the co-solvent stability profile of the immobilized derivatives producing biocatalysts with varied co-solvent stabilities. Furthermore, utilization of the immobilized preparations in fish oil hydrolysis revealed the selective release of cis-5,8,11,14,17-eicosapentaenoic acid (EPA) and cis-4,7,10,13,16,19-docosahexaenoic acid (DHA) in favor of EPA. The highest EPA/DHA selectivity of 33 was observed for the hydrophobically immobilized ROL on octyl-sepharose.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2024-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140127849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0