Immobilized Talaromyces thermophilus lipase as an efficient catalyst for the production of LML-type structured lipids
文献类型: 外文期刊
第一作者: Lian, Weishuai
作者: Lian, Weishuai;Wang, Yonghua;Wang, Weifei;Tan, Chin Ping;Wang, Jianrong;Wang, Yonghua
作者机构:
关键词: Talaromyces thermophilus lipase; Immobilization; Interesterification; Structured lipids; Functional oils
期刊名称:BIOPROCESS AND BIOSYSTEMS ENGINEERING ( 影响因子:3.21; 五年影响因子:2.97 )
ISSN: 1615-7591
年卷期: 2019 年 42 卷 2 期
页码:
收录情况: SCI
摘要: LML-type structured lipids are one type of medium- and long-chain triacylglycerols. LML was synthesized using immobilized Talaromyces thermophilus lipase (TTL)-catalyzed interesterification of tricaprylin and ethyl linoleate. The resin AB-8 was chosen, and the lipase/support ratio was determined to be 60mg/g. Subsequently, the immobilized TTL with strict sn-1,3 regiospecificity was applied to synthesize LML. Under the optimized conditions (60 degrees C, reaction time 6h, enzyme loading of 6% of the total weight of substrates, substrate of molar ratio of ethyl linoleate to tricaprylin of 6:1), Triacylglycerols with two long- and one medium-chain FAs (DL-TAG) content as high as 52.86mol% was obtained. Scale-up reaction further verified the industrial potential of the established process. The final product contained 85.24mol% DL-TAG of which 97mol% was LML after purification. The final product obtained with the high LML content would have substantial potential to be used as functional oils.
分类号:
- 相关文献
作者其他论文 更多>>
-
Combining phospholipase A1 with monoacylglycerol lipase for crude vegetable oil degumming through improved oil-water separation
作者:Liu, Xuan;Huang, Chunjin;Lan, Dongming;Wang, Weifei;Wang, Yonghua;Wang, Weifei;Wang, Yonghua
关键词:Crude vegetable oil; Enzymatic degumming; Oil-water separation; Phospholipids; Glycerophosphoesters; Phospholipase A1; Monoacylglycerol lipase
-
Volatile flavor and digestion behavior of peanut protein-based patties: Role of lipid type and oil phase incorporation method
作者:Chen, Ying;Zhang, Lin;Wang, Weifei
关键词:Plant-based patties; Acylglycerol; Volatile flavor; Digestion behavior
-
Comparative study of intelligent sensory technologies combined multiple metabolomics in evaluating sensory attributes and health profiles across different grades and varieties of green tea-processed mulberry leaf tea
作者:Lin, Junhui;Yang, Zhangchang;Li, Qian;Wang, Weifei;Liao, Sentai;Xing, Dongxu;Pang, Daorui;Zou, Yuxiao;Chen, Ruohong
关键词:Mulberry leaf tea; After frost; Different grades; Volatile metabolites; Nonvolatile metabolites; Bioactive substances; Lignans; Intelligent sensory technologies
-
Soy protein isolate-epigallocatechin-3-gallate non-covalent complex stabilized emulsion: Application as a fat phase in plant-based patty
作者:Chen, Ying;Zhang, Lin;Wang, Weifei
关键词:Meat analog; Epigallocatechin-3-gallate; Emulsion; Quality characteristic
-
Stability of probiotic microcapsules produced through complex coacervation based on whey protein-gum arabic coupled with double emulsification: Role of krill oil in middle oil phase
作者:Chen, Ying;Chen, Ying;Zhang, Weiqian;Wang, Weifei
关键词:Probiotic microcapsules; Double emulsification; Complex coacervation; Krill oil
-
How far are we from tailor-made human milk fat substitutes?
作者:Xu, Qingqing;Zhang, Fangyingnan;Zou, Qian;Wang, Yonghua;Wang, Weifei;Wang, Yonghua
关键词:Human milk fat substitutes; Infant formula; Tailor-made; Novel enzymatic synthesis; Geographical effect; Genetic polymorphisms
-
Lipidomics analysis unveils the dynamic alterations of lipid degradation in rice bran during storage
作者:Liu, Xuan;Li, Zhong;Lan, Dongming;Wang, Yonghua;Wang, Weifei;Xu, Long;Wang, Yonghua
关键词:Rice bran; Rice bran oil; Oxylipids; Oxidative rancidity; Volatile secondary oxidation products