Lipase‐catalyzed preparation of palmitic and stearic acid‐rich phosphatidylcholine
Saturated FA enhance the oxidative stability of phospholipids. In the present study phosphatidylcholine (PC) rich in palmitic and stearic acids was prepared using lipase‐catalyzed transesterification from PC isolated from egg and soybean lecithins. Two different lipases, namely, Novozym 435 and Lipo...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 2005-10, Vol.82 (10), p.727-730 |
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| container_title | Journal of the American Oil Chemists' Society |
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| creator | Reddy, J. R. C. Vijeeta, T. Karuna, M. S. L. Rao, B. V. S. K. Prasad, R. B. N. |
| description | Saturated FA enhance the oxidative stability of phospholipids. In the present study phosphatidylcholine (PC) rich in palmitic and stearic acids was prepared using lipase‐catalyzed transesterification from PC isolated from egg and soybean lecithins. Two different lipases, namely, Novozym 435 and Lipozyme TL IM, were used for the transesterification. The reaction conditions were optimized by varying the lipase dosage, molar ratio of PC to FA, and reaction period. Palmitic acid could be incorporated up to 58.6 and 57.1% using Lipozyme TL IM and 56 and 61% using Novozym 435 in egg and soybean PC from an initial content of 37.4 and 16.8%, respectively. Similarly, stearic acid incorporation was up to 44.7 and 46.3% using Lipozyme TL IM and 37.2 and 55.8% using Novozym 435 in egg and soybean PC from an initial content of 8.6 and 2.1%, respectively. |
| doi_str_mv | 10.1007/s11746-005-1134-x |
| format | Article |
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R. C. ; Vijeeta, T. ; Karuna, M. S. L. ; Rao, B. V. S. K. ; Prasad, R. B. N.</creator><creatorcontrib>Reddy, J. R. C. ; Vijeeta, T. ; Karuna, M. S. L. ; Rao, B. V. S. K. ; Prasad, R. B. N.</creatorcontrib><description>Saturated FA enhance the oxidative stability of phospholipids. In the present study phosphatidylcholine (PC) rich in palmitic and stearic acids was prepared using lipase‐catalyzed transesterification from PC isolated from egg and soybean lecithins. Two different lipases, namely, Novozym 435 and Lipozyme TL IM, were used for the transesterification. The reaction conditions were optimized by varying the lipase dosage, molar ratio of PC to FA, and reaction period. Palmitic acid could be incorporated up to 58.6 and 57.1% using Lipozyme TL IM and 56 and 61% using Novozym 435 in egg and soybean PC from an initial content of 37.4 and 16.8%, respectively. Similarly, stearic acid incorporation was up to 44.7 and 46.3% using Lipozyme TL IM and 37.2 and 55.8% using Novozym 435 in egg and soybean PC from an initial content of 8.6 and 2.1%, respectively.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/s11746-005-1134-x</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer‐Verlag</publisher><subject>Biochemistry ; Biological and medical sciences ; Enzymes ; Fat industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; Lipids ; Lipozyme TL IM ; Novozyme 435 ; palmitic acid ; phosphatidylcholine ; Soybeans ; stearic acid ; transesterification ; Vegetable oils</subject><ispartof>Journal of the American Oil Chemists' Society, 2005-10, Vol.82 (10), p.727-730</ispartof><rights>2005 American Oil Chemists' Society (AOCS)</rights><rights>2006 INIST-CNRS</rights><rights>Copyright AOCS Press Oct 2005</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4167-da985f64a1ed8a32d41b2c36a2fbd09f17001f5d515ea95713ad167dd831ebe43</citedby><cites>FETCH-LOGICAL-c4167-da985f64a1ed8a32d41b2c36a2fbd09f17001f5d515ea95713ad167dd831ebe43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1007%2Fs11746-005-1134-x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1007%2Fs11746-005-1134-x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17289940$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Reddy, J. 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Palmitic acid could be incorporated up to 58.6 and 57.1% using Lipozyme TL IM and 56 and 61% using Novozym 435 in egg and soybean PC from an initial content of 37.4 and 16.8%, respectively. Similarly, stearic acid incorporation was up to 44.7 and 46.3% using Lipozyme TL IM and 37.2 and 55.8% using Novozym 435 in egg and soybean PC from an initial content of 8.6 and 2.1%, respectively.</description><subject>Biochemistry</subject><subject>Biological and medical sciences</subject><subject>Enzymes</subject><subject>Fat industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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R. C. ; Vijeeta, T. ; Karuna, M. S. L. ; Rao, B. V. S. K. ; Prasad, R. B. N.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4167-da985f64a1ed8a32d41b2c36a2fbd09f17001f5d515ea95713ad167dd831ebe43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Biochemistry</topic><topic>Biological and medical sciences</topic><topic>Enzymes</topic><topic>Fat industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lipids</topic><topic>Lipozyme TL IM</topic><topic>Novozyme 435</topic><topic>palmitic acid</topic><topic>phosphatidylcholine</topic><topic>Soybeans</topic><topic>stearic acid</topic><topic>transesterification</topic><topic>Vegetable oils</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Reddy, J. R. 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Palmitic acid could be incorporated up to 58.6 and 57.1% using Lipozyme TL IM and 56 and 61% using Novozym 435 in egg and soybean PC from an initial content of 37.4 and 16.8%, respectively. Similarly, stearic acid incorporation was up to 44.7 and 46.3% using Lipozyme TL IM and 37.2 and 55.8% using Novozym 435 in egg and soybean PC from an initial content of 8.6 and 2.1%, respectively.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer‐Verlag</pub><doi>10.1007/s11746-005-1134-x</doi><tpages>4</tpages></addata></record> |
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| subjects | Biochemistry Biological and medical sciences Enzymes Fat industries Food industries Fundamental and applied biological sciences. Psychology Lipids Lipozyme TL IM Novozyme 435 palmitic acid phosphatidylcholine Soybeans stearic acid transesterification Vegetable oils |
| title | Lipase‐catalyzed preparation of palmitic and stearic acid‐rich phosphatidylcholine |
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