Improved catalytic properties of Candida antarctica lipase B immobilized on cetyl chloroformate-modified cellulose nanocrystals
文献类型： 外文期刊
作者： Shi, Xue 1 ; Qin, Xiaoli 1 ; Dai, Yunxiang 1 ; Liu, Xiong 1 ; Wang, Weifei 3 ; Zhong, Jinfeng 1 ;
作者机构： 1.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
2.Chongqing Key Lab Special Food Cobuilt Sichuan & C, Chongqing 400715, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangzhou 510610, Peoples R China
关键词： Lipase; Immobilization; Cellulose nanocrystals; Hydrophobic modification; Interaction; Catalytic activity
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.025； 五年影响因子：7.626 ）
ISSN： 0141-8130
年卷期： 2022 年 220 卷
页码：
收录情况： SCI
摘要： The catalytic activity of Candida antarctica lipase B (CALB) immobilized on modified cellulose nanocrystals (CNC) with different hydrophobicity was investigated using experimental and theoretical approaches. Firstly, the modified CNC were characterized by multi-spectroscopic methods, water contact angle, scanning electron mi-croscopy and thermogravimetric analysis. Moderately hydrophobic CNC were found to be an optimal support for CALB immobilization. Secondly, model systems contained a CALB molecule and different numbers of modified CNC molecules (CALB@3CNC-C16, CALB@10CNC-C16 and CALB@15CNC-C16) were prepared for molecular dynamics (MD) simulation. Root-mean-square fluctuation values (0.61-2.61 angstrom) of lid region were relatively high in CALB@10CNC-C16, indicating that modified CNC with moderate hydrophobicity favored forming a lid-open conformation of CALB. Finally, the esterification of oleic acid catalyzed by the immobilized CALB showed higher conversion (54.68 %) than free CALB (12.98 %). Insights into modified CNC with tunable properties provided by this study may be a potential support for improving the catalytic performance of lipases.
- 相关文献
作者其他论文 更多>>
-
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
-
Lipidomics analysis of rice bran during storage unveils mechanisms behind dynamic changes in functional lipid molecular species
作者：Liu, Xuan;Li, Zhong;Lan, Dongming;Wang, Yonghua;OuYang, Bo;Wang, Weifei;Wang, Yonghua
关键词：Rice bran; Bioactive compounds; Lipidomics; Metabolic pathways; Storage duration; Rancidity
-
The in vitro digestion fates of diacylglycerol under different intestinal conditions: a potential lipid source for lipid indigestion patients
作者：Xu, Qingqing;Sun-Waterhouse, Dongxiao;Zou, Qian;Yan, Menglei;Liu, Xuan;Lan, Dongming;Wang, Yonghua;Wang, Weifei;Sun-Waterhouse, Dongxiao;Wang, Yonghua
关键词：Diacylglycerol; In vitro digestion; Lipolysis level; Cholestatic; Exocrine pancreatic insufficiency
-
Exploring Diacylglycerol Oil-Based Oleogels as Effective Stabilizers in Peanut Butter: Performance, Structural Insights, and Sensory Evaluation
作者：Ding, Siliang;Yang, Bo;Chen, Xiaohan;Wang, Yonghua;Ouyang, Bo;Wang, Weifei;Wang, Yonghua
关键词：diacylglycerol; triacylglycerol; healthy oleogel; glycerol monostearate; stabilized peanut butter
-
Function, composition, digestion, and processing and utilization of silkworm pupae oil: A review
作者：Zhai, Mengkai;Wang, Weifei;Zou, Yuxiao;Liao, Sentai;Wang, Siyuan;Mu, Lixia;Zhai, Mengkai;Zou, Yuxiao
关键词：digestion; function; silkworm pupae oil; utilization
-
Enhancement of resistant starch content in ethyl cellulose-based oleogels cakes with the incorporation of glycerol monostearate
作者：Chen, Xiaohan;Lan, Dongming;Wang, Yonghua;Wang, Weifei;Li, Daoming
关键词：Handling editor: A.G. Marangoni; Diacylglycerol oil; Oleogel; Lipid-amylose complexes; Starch digestibility
