文献类型: 外文期刊
作者: Zhang Kangyi 1 ; Zhang Lixia 2 ; Qu Lingbo 1 ; Wang Xingguo 3 ; Liu Yuanfa 3 ;
作者机构: 1.Zhengzhou Univ, Dept Chem, Zhengzhou 450061, Peoples R China
2.Henan Acad Agr Sci, Inst Agr Prod Proc, Zhengzhou 450002, Peoples R China
3.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
关键词: lysophospholipid;acyl migration;mechanism;effective factors
期刊名称:CHINESE JOURNAL OF ORGANIC CHEMISTRY ( 影响因子:1.652; 五年影响因子:1.2 )
ISSN: 0253-2786
年卷期: 2014 年 34 卷 12 期
页码:
收录情况: SCI
摘要: The specificity hydrolysis Sn-1 fatty acyl of phospholipids by phospholipase A(1) and the phenomenon of acyl migration in Sn-2-lysophosphatidylcholine (Sn-2-LPC) were demonstrated through C-13 NMR, which provided fundamental basis for enzymatic reaction solution of phosphatidylcholine (PC) including Sn-1-lysophosphatidylcholine, Sn-2-LPC, and L-alpha-glycerylphosphorylcholine. Based on the automatic acyl migration mechanism of monoglycerides,,the automatic acyl, migration mechanism of Sn-2-LPC was speculated in the acid condition or alkali condition. The effects of reaction parameters on the acyl migration were then explored, including the polarity of the solution, pH, temperature, substrate concentration, and reaction time. The conditions of low acyl migration were as follows: isopropanol solvent, pH 7 similar to 8, temperature<35 degrees C, defined substrate concentration, shorten reaction time. These results contributed to a data support for the synthesis of acyl mixture of phospholipids, detection of specific phospholipase A(1), and the explanation of biosynthetic pathway (lysophospholipid intermediate) of the production mixed phospholipid.
- 相关文献
作者其他论文 更多>>
-
菊粉对低筋馒头贮藏期间水分迁移行为的影响
作者:LUO Denglin;罗登林;ZHANG Tian;张甜;LIANG Xuping;梁旭苹;KANG Huaibing;康怀彬;ZHANG Kangyi
关键词:低筋馒头;菊粉聚合度;贮藏期间;水分迁移
-
正交法优化青麦仁面包的加工工艺研究
作者:Zhang Kangyi;张康逸
关键词:青麦仁面包;配方优化;食品品质;评价指标
-
青麦粉添加对面团及馒头品质特性的影响
作者:Zhang Kangyi;张康逸
关键词:馒头;青麦粉添加;面团强度;食品品质