A Simple Enzymatic Approach for Selective Acetylation of Phosphatidylethanolamine

Abstract

Acetylation of lecithin improves the fluid properties, water dispersibility and emulsifying properties of a variety of food formulations. Acetylation of lecithin is usually carried out chemically using acetic anhydride in the presence of tertiary amine. In the present study acetylation of soybean lecithin and egg yolk lecithin was carried out using lipozyme IM 20 having 1,3‐specificity from Mucor miehei and vinyl acetate at 70–75 °C. Vinyl acetate played a dual role as acetylating agent and also as the solvent medium. This method selectively acetylated phosphatidylethanolamine without effecting phosphatidylinositol since the enzyme employed was 1,3‐specific.

Synthesis, characterization and biological evaluation of novel N-phenoyl phosphatidylethanolamine derivatives

“…Crude egg yolk (140 g) separated from hen eggs (eight eggs) was dispersed in acetone (100 mL) and added slowly to chilled acetone (700 mL; 1:5, wt of the egg yolk/ vol of acetone) at 10 °C, while stirring the contents [20]. The contents were centrifuged at 5-10 °C for 20 min.…”

Synthesis and Anti-microbial Activity of Novel Phosphatidylethanolamine-N-amino Acid Derivatives

“…Similarly, there exist many reports in literature on preparation of acetylated lecithin s 11 . Acetylation of PE using an enzymatic approach was carried out by Karuna et al 12 , where vinyl acetate was used as acyl donor in the presence of Lipozyme from Mucor miehi as catalyst.…”