Production of feruloylated lysophospholipids via a one-step enzymatic interesterification
•Production of feruloylated lysophosphatidylcholine (FLPC) via a one-step interesterification was successfully developed.•Synthesis of FLPC was carried out using Novozym 435 as biocatalyst.•Feruloylated lysophosphatidylcholine was obtained in high 62% (w/w) isolated yield. Incorporation of ferulic a...
Gespeichert in:
Veröffentlicht in: | Food chemistry 2020-09, Vol.323, p.126802-126802, Article 126802 |
---|---|
Hauptverfasser: | , , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Zusammenfassung: | •Production of feruloylated lysophosphatidylcholine (FLPC) via a one-step interesterification was successfully developed.•Synthesis of FLPC was carried out using Novozym 435 as biocatalyst.•Feruloylated lysophosphatidylcholine was obtained in high 62% (w/w) isolated yield.
Incorporation of ferulic acid (FA) into egg-yolk phosphatidylcholine (PC) in a lipase-catalyzed acidolysis and interesterification process was studied using four commercially available immobilized lipases as catalysts and two acyl donors: ferulic acid (FA) and ethyl ferulate (EF). Novozym 435 and a binary solvent system of toluene/chloroform 9:1 (v/v) were found to be the most suitable biocatalyst and medium, respectively, and significantly increased the incorporation of FA into the phospholipid fraction. Subsequently response surface methodology (RSM) and Box-Behnken design were employed to evaluate the effects of substrate molar ratio, enzyme loading and time of the reaction on the process of interesterification. The selected optimized parameters were established as PC/EF molar ratio 1/15, enzyme load 30% (w/w) and incubation time 6 days. The process of interesterification at the optimized parameters carried out on a large scale afforded feruloylated lysophosphatidylcholine (FLPC) in high isolated yield of 62% (w/w). |
---|---|
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2020.126802 |