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A systematic review on the acyl migration in enzymatic synthesis of structured lipids: Mechanisms, influencing factors, evaluation methods, and future prospects.
Food Res Int
November 2024
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Effciency in Loess Plateau, Shanxi Agricultural University, Taigu, Taiyuan, Shanxi 030801, China. Electronic address:
Structured lipids (SLs) are modified triacylglycerols with specific physicochemical or nutritional properties. Acyl migration is a universal chemical phenomenon observed during interesterification, a critical process in the enzyme-catalyzed synthesis of SLs. Acyl migration causes shifts in the positional composition of lipids that bring changes in function.
View Article and Find Full Text PDFPreparation of medium- and long-chain triacylglycerols rich in n-3 polyunsaturated fatty acids by bio-imprinted lipase-catalyzed interesterification.
Food Chem
October 2024
State Key Laboratory of Food Science and Resources, Jiangnan University, China.
Medium and long-chain triacylglycerol (MLCT) rich in n-3 polyunsaturated fatty acids (PUFAs) were obtained in three-hour interesterification of fish oil with medium-chain triacylglycerol (MCTs), using lipase bio-imprinted with surfactant as a catalyst. Initially, for bio-imprinted lipase preparation, the interesterification reaction conditions were optimized, resulting in a lipase with 1.47 times higher catalytic activity compared to control (non-bio-imprinted).
View Article and Find Full Text PDFContinuous Production of Dietetic Structured Lipids Using Crude Acidic Olive Pomace Oils.
Molecules
March 2023
Instituto Superior de Agronomia, Universidade de Lisboa, LEAF-Linking Landscape, Environment, Agriculture and Food-Research Center, Associated Laboratory TERRA, 1349-017 Lisbon, Portugal.
Crude olive pomace oil (OPO) is a by-product of olive oil extraction. In this study, low-calorie structured triacylglycerols (TAGs) were produced by acidolysis of crude OPO with medium-chain fatty acids (caprylic, C8:0; capric, C10:0) or interesterification with their ethyl ester forms (C8EE, C10EE). These new TAGs present long-chain fatty acids (L) at position -2 and medium-chain fatty acids (M) at positions -1,3 (MLM).
View Article and Find Full Text PDFModification of palm-based oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities.
Food Chem
June 2021
JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China; Guangdong Joint International Research Centre of Oilseed Biorefinery, Nutrition and Safety, Guangzhou, Guangdong 510632, China. Electronic address:
Interesterification is widely employed as an effective technique to modify oils and fats. This study utilizes palm-based oil (palm olein: palm kernel oil: palm stearin, 5:3:2, w/w/w) as the raw material for the interesterification process performed in a pilot-scale packed bed reactor. Enzymatic interesterification (EIE) was catalyzed by Lipozyme TL IM (813.
View Article and Find Full Text PDFLipase catalysis of α-linolenic acid-rich medium- and long-chain triacylglycerols from perilla oil and medium-chain triacylglycerols with reduced by-products.
J Sci Food Agric
September 2020
College of Food Science, Northeast Agricultural University, Harbin, China.
Background: Medium- and long- chain triacylglycerols (MLCTs) are functional structural lipids that can provide the human body with essential fatty acids and a faster energy supply. This study aimed to prepare MLCTs rich in α-linolenic by enzymatic interesterification of perilla oil and medium-chain triacylglycerols (MCTs), catalyzed by Lipozyme RM IM, Lipozyme TL IM, Lipozyme 435, and Novozyme 435 respectively.
Results: The effects of lipase loading, concentration of MCTs, reaction temperature, and reaction time on the yield of MLCTs were investigated.
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