由富含dha的甘油酯和癸酸合成结构脂质的新型脂肪酶催化

IF 3.1 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Yejie Cho, Chaeyeon Lee, Junsoo Lee, Heon-Woong Kim, In-Hwan Kim
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引用次数: 0

摘要

通过一种新的两步酶法成功合成了结构脂质。在第一步中,通过连续的脂肪酶催化反应、水解和乙醇分解,从金枪鱼油的甘油馏分中富集二十二碳六烯酸(DHA)。经过这些过程,DHA浓度从最初金枪鱼油中的26.7 mol%增加到甘油部分中的66.2 mol%。用分子蒸馏法从连续酶反应得到的反应混合物中分离出富含dha的甘油酯。第二步,将癸酸加入到甘油酯(单酰基甘油、二酰基甘油和三酰基甘油)的羟基中,在真空条件下通过脂肪酶催化酯化反应合成结构化脂质。合成结构脂质的最佳条件为温度60℃,酶载量5%,真空度5mmhg。因此,三酰甘油的含量从富含dha的甘油酯中的17.8%增加到最终产品的85.6%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Novel lipase-catalyzed synthesis of structured lipids from DHA-enriched glycerides and capric acid

Novel lipase-catalyzed synthesis of structured lipids from DHA-enriched glycerides and capric acid

Novel lipase-catalyzed synthesis of structured lipids from DHA-enriched glycerides and capric acid

Structured lipids were successfully synthesized via a novel two-step enzymatic process. In the first step, docosahexaenoic acid (DHA) was enriched from tuna oil in the glyceride fractions by consecutive lipase-catalyzed reactions, hydrolysis, and ethanolysis. Following these processes, the DHA concentration increased from 26.7 mol% in the initial tuna oil to 66.2 mol% in the glyceride fraction. DHA-enriched glycerides were isolated from the reaction mixture obtained after the consecutive enzyme reactions using molecular distillation. In the second step, capric acid was incorporated into the hydroxyl groups of glycerides, which comprise monoacylglycerol, diacylglycerol, and triacylglycerol, to synthesize structured lipids via lipase-catalyzed esterification under vacuum. The optimum conditions for the synthesis of structured lipids were a temperature of 60 °C, an enzyme loading of 5%, and a vacuum of 5 mmHg. Consequently, the triacylglycerol content increased from 17.8% in the DHA-enriched glycerides to 85.6% in the final product.

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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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