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Zhang Y, Wang X, Fu Y, Wang X, Yu J, Chen Y, Wang X. Impact of solvent and water activity on lipase selectivity and acyl migration of ARA-rich 2-monoacylglycerols in catalytic systems: Kinetic study by particle swarm optimization. Food Chem 2025; 464:141709. [PMID: 39454436 DOI: 10.1016/j.foodchem.2024.141709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2024] [Revised: 10/08/2024] [Accepted: 10/17/2024] [Indexed: 10/28/2024]
Abstract
The 2-arachidonoylglycerol enzymatic alcoholysis reaction model was established and kinetic parameters were calculated to explore the effects of solvent and water activity (aw) on the lipase positional selectivity and 2-monoacylglycerol acyl migration. Six rate constants (k1-k6) with the lowest mean square error were obtained using the particle swarm optimization algorithm, and the calculated molar concentration-time curves were well-fitted to the actual curves. As an indicator to characterize the positional selectivity of lipase, k5/k3 was significantly associated with log P of solvent, which first increased and then decreased with the increase of aw. The highest sn-1,3 selectivity of Lipozyme TL IM was found at the aw of 0.53. The changes of acyl migration with the solvent and aw in the enzymatic and non-catalytic systems showed a consistent law. This study provides theoretical support for the targeted synthesis of structural lipids and enzymatic production of diverse structural lipid products.
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Affiliation(s)
- Youfeng Zhang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany.
| | - Xiaohan Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
| | - Yijie Fu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
| | - Xintong Wang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany.
| | - Junwen Yu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
| | - Yeming Chen
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
| | - Xiaosan Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau, Shanxi Agricultural University, Taigu, Taiyuan, Shanxi 030801, PR China.
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