期刊
FOOD CHEMISTRY
卷 344, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128604
关键词
1,2-Dipalmitoylgalloylglycerol; Lipase-catalyzed transesterification; Structure elucidation; Solvent-free reaction
资金
- Enzymatic Modification of Lipids from the USDA National Institute of Food and Agriculture [1024219]
- Food Science Research, University of Georgia
A novel diacylglycerol-based galloyl structured lipid, 1,2-dipalmitoylgalloylglycerol (DPGG), was synthesized through enzymatic transesterification process, and the structure of the reaction product was elucidated. The reaction conditions affecting the yield of DPGG were optimized in the study.
A novel diacylglycerol-based galloyl structured lipid, 1,2-dipalmitoylgalloylglycerol (DPGG), was synthesized using the enzymatic transesterification of propyl gallate (PG) and tripalmitin under solvent-free condition. An immobilized and commercially available food-grade Candida antarctica lipase B, Lipozyme (R) 435, was used as the biocatalyst. The reaction variables that affect the yield of DPGG were optimized using a 3(3) full factorial design. At 70 degrees C, DPGG was obtained at a yield of 33.0 +/- 2.0% with PG conversion at 44.8 +/- 1.8% when the following condition was used: 25 substrate molar ratio of tripalmitin to PG, 120 h reaction time, and 25% enzyme load relative to the total substrate weight. The structure of reaction product was elucidated using Fourier-transform infrared spectroscopy (FT-IR), electrospray ionization high-resolution accurate-mass tandem mass spectrometry (ESI-HRAM-MS/MS), and 1D and 2D nuclear magnetic resonance spectroscopy (NMR). The effects of different lipases and galloyl donors/acceptors on the transesterification were also investigated.
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