Enzymatic Synthesis of Structured Monogalactosyldiacylglycerols Enriched in Pinolenic Acid
- Authors
- Kim, Jiwon; Chung, Min-Yu; Choi, Hee-Don; Choi, In-Wook; Kim, Byung Hee
- Issue Date
- Aug-2018
- Publisher
- AMER CHEMICAL SOC
- Keywords
- acidolysis; appetite suppressants; emulsifiers; Lipozyme RM IM; monogalactosyldiacylglycerols; pinolenic acid; structured lipids
- Citation
- JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.66, no.30, pp 8079 - 8085
- Pages
- 7
- Journal Title
- JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Volume
- 66
- Number
- 30
- Start Page
- 8079
- End Page
- 8085
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4400
- DOI
- 10.1021/acs.jafc.8b02599
- ISSN
- 0021-8561
1520-5118
- Abstract
- We enzymatically prepared structured monogalactosydiacylglycerols (MGDGs) enriched in pinolenic acid (PLA). PLA-enriched free fatty acids (FFAs) containing similar to 86 mol % PLA were produced from an FFA fraction obtained from pine nut oil (PLA content, similar to 13 mol %) by urea crystallization. Commercial MGDGs (5 mg) were acidolyzed with PLA-enriched FFAs using four commercial immobilized lipases as biocatalysts. The reaction was performed in acetone (4 mL) in a stirred-batch reactor. Lipozyme RM IM (immobilized Rhizomucor miehei lipase) was the most effective biocatalyst for the reaction. Structured MGDGs containing 42.1 mol % PLA were obtained under optimal reaction conditions: temperature, 25 degrees C; substrate molar ratio, 1:30 (MGDGs/PLA-enriched FFAs); enzyme loading, 20 wt % of total substrates; and reaction time, 36 h. The structured MGDGs were separated from the reaction products at a purity of 96.6 wt % using silica column chromatography. The structured MGDGs could be possibly used as emulsifiers with appetite-suppression effects.
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