Enzymatic preparation of "functional oil" rich in feruloylated structured lipids with solvent-free ultrasound pretreatment

文献类型： 外文期刊

第一作者： Zhang, Haiping

作者： Zhang, Haiping;Zheng, Mingming;Shi, Jie;Tang, Hu;Deng, Qianchun;Huang, Fenghong;Zheng, Mingming;Tang, Hu;Deng, Qianchun;Zheng, Mingming;Tang, Hu;Deng, Qianchun;Luo, Dan

作者机构：

关键词： Functional oil;Feruloylated structured lipids;Ultrasound pretreatment;Transesterification;Antioxidant

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 248 卷

页码：

收录情况： SCI

摘要： In this study, a series of functional oils rich in feruloylated structured lipids (FSLs) was prepared by enzymatic transesterification of ethyl ferulate (EF) with triglycerides under ultrasound pretreatment. A conversion of more than 92.7% and controllable FSLs (3.1%-26.3%) can be obtained under the following conditions: 16% enzyme, substrate ratio 1:5 (oil/EF, mol/mol), 85 degrees C, ultrasound 1 h, pulse mode 3 s/3s (working/waiting), and 17.0 W/mL. Compared to conventional mechanical stirring, the activation energy decreased from 50.0 kJ/mol to 40.7 kJ/mol. The apparent kinetic constant increased by more than 13 times, and the time required for the maximum conversion reduced sharply from 20-60 h to 4-6h, which was the fastest rate for enzymatic synthesis of FSLs. The antioxidant activities of the functional oil significantly increased 1.0- to 8.1-fold more than that of the raw oil. The functional oil could be widely applied in various fields of functional foods.

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