期刊
FOOD CHEMISTRY
卷 248, 期 -, 页码 272-278出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.12.069
关键词
Functional oil; Feruloylated structured lipids; Ultrasound pretreatment; Transesterification; Antioxidant
资金
- National Natural Science Foundation of China [31371843, 31671820, 31701560]
- Basic Applied Research Project of Wuhan City [2016020101010095]
- Agricultural Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences [CAAS-ASTIP-2013-OCRI]
- Earmarked Fund for China Agriculture Research System [CARS-13]
In this study, a series of functional oils rich in feruloylated structured lipids (FSLs) was prepared by enzymatic transesterification of ethyl ferulate (EF) with triglycerides under ultrasound pretreatment. A conversion of more than 92.7% and controllable FSLs (3.1%-26.3%) can be obtained under the following conditions: 16% enzyme, substrate ratio 1:5 (oil/EF, mol/mol), 85 degrees C, ultrasound 1 h, pulse mode 3 s/3s (working/waiting), and 17.0 W/mL. Compared to conventional mechanical stirring, the activation energy decreased from 50.0 kJ/mol to 40.7 kJ/mol. The apparent kinetic constant increased by more than 13 times, and the time required for the maximum conversion reduced sharply from 20-60 h to 4-6h, which was the fastest rate for enzymatic synthesis of FSLs. The antioxidant activities of the functional oil significantly increased 1.0- to 8.1-fold more than that of the raw oil. The functional oil could be widely applied in various fields of functional foods.
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