Enzymatic structural modification of monogalactosyldiacylglycerols for potential modulation of hydrophile-lipophile balance
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Roh, Seoye | - |
dc.contributor.author | Lee, Sohee | - |
dc.contributor.author | Kim, In-Hwan | - |
dc.contributor.author | Kim, Byung Hee | - |
dc.date.accessioned | 2022-05-23T02:40:13Z | - |
dc.date.available | 2022-05-23T02:40:13Z | - |
dc.date.issued | 2022-08 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.issn | 1873-7072 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/151344 | - |
dc.description.abstract | This study aimed to enzymatically prepare structured monogalactosyldiacylglycerols (MGDGs) with different hydrophile-lipophile balance (HLB) values for use as emulsifiers. Acidolysis of Perilla frutescens-derived MGDGs with capric acid (10:0) was conducted to obtain structured MGDGs containing 10:0. Lewatit VP OC 1600-immobilized Rhizomucor miehei lipase was used as the biocatalyst. Structured MGDGs (HLB value = 2.95–7.17) containing 13.0–70.6 mol% 10:0 were obtained from P. frutescens MGDGs (HLB value = 1.93). A quadratic regression equation (R2 = 0.920) to predict the 10:0 content of the structured MGDGs under the given conditions was established using response surface methodology. Using a linear regression equation (R2 = 0.999) to predict the HLB value by 10:0 content, structured MGDGs containing 27.1–54.6 mol% 10:0 were predicted to have an HLB value of 4–6, indicating their potential applicability as hydrophobic emulsifiers. Structured MGDGs with a purity of ∼ 43% w/w were obtained from the reaction products using silica column chromatography. © 2022 Elsevier Ltd | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | Elsevier Ltd | - |
dc.title | Enzymatic structural modification of monogalactosyldiacylglycerols for potential modulation of hydrophile-lipophile balance | - |
dc.type | Article | - |
dc.publisher.location | 영국 | - |
dc.identifier.doi | 10.1016/j.foodchem.2022.132705 | - |
dc.identifier.scopusid | 2-s2.0-85126579731 | - |
dc.identifier.wosid | 000792248000007 | - |
dc.identifier.bibliographicCitation | Food Chemistry, v.385 | - |
dc.citation.title | Food Chemistry | - |
dc.citation.volume | 385 | - |
dc.type.docType | Article | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.subject.keywordAuthor | Capric acid | - |
dc.subject.keywordAuthor | Emulsifier | - |
dc.subject.keywordAuthor | Hydrophile-lipophile balance | - |
dc.subject.keywordAuthor | Immobilization | - |
dc.subject.keywordAuthor | Rhizomucor miehei lipase | - |
dc.subject.keywordAuthor | Structured monogalactosyldiacylglycerol | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127
Copyright©Sookmyung Women's University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.