A novel thermo-responsive phospholipase A 1 with high selectivity and efficiency in enzymatic oil degumming
文献类型： 外文期刊
作者： Li, Zhong 1 ; Zhou, Huilin 1 ; Liu, Xuan 1 ; Wang, Weifei 2 ; Lan, Dongming 1 ; Wang, Yonghua 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangzhou 510610, Peoples R China
3.Guangdong Youmei Inst Intelligent Biomfg Co Ltd, Foshan 528200, Peoples R China
关键词： Phospholipase A 1; Enzymatic properties; Phospholipid substrate specificity; Enzymatic degumming; Phospholipid composition
期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）
ISSN： 0308-8146
年卷期： 2024 年 456 卷
页码：
收录情况： SCI
摘要： The limited availability of phospholipase A1 (PLA1) has posed significant challenges in enzymatic degumming. In this study, a novel PLA1 (UM2) was introduced to address this limitation, which had a unique thermo-responsive ability to switch phospholipase and lipase activities in response to temperature variations. Remarkably, UM2 displayed an unprecedented selectivity under optimized conditions, preferentially hydrolyzing phospholipids over triacylglycerols-a specificity superior to that of commercial PLA1. Moreover, UM2 demonstrated high efficiency in hydrolyzing phospholipids with a predilection for phosphatidylcholine (PC) and phosphatidylethanolamine (PE). A practical application of UM2 on crude flaxseed oil led to a dramatic reduction in phosphorus content, plummeting from an initial 384.06 mg/kg to 4.38 mg/kg. Broadening its industrial applicability, UM2 effectively performed enzymatic degumming for other distinct crude vegetable oils with a unique phospholipid composition. Collectively, these results highlighted the promising application of UM2 in the field of oil degumming.
- 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
