Emulsifying Properties of Lecithin Containing Different Fatty Acids Obtained by Immobilized Lecitase Ultra‐Catalyzed Reaction

Abstract

Lecitase Ultra and 6 triacylglycerol lipases (lipases PS, M, AH, AY, R, and AK) were immobilized on Amberlite XAD 7HP and used to catalyze the acidolysis reaction between lecithin and capric acid (C10:0) for comparison. The highest molar incorporation value (51.0 mol%) was observed for the immobilized Lecitase Ultra. Further, immobilized Lecitase Ultra was selected for catalyzing acidolysis between lecithin and fatty acids with different chain lengths (C6:0, C8:0, C10:0, C12:0, and C14:0). After reaction, free fatty acids were removed by SPE and the resultant was called modified lecithin fraction 1 (MLF1). The highest molar incorporation value was obtained for C10:0 (51.0 mol%) at 45°C with a mole ratio of 10/1 (C10:0/lecithin) for 72 h. After removal of lysophosphatidylcholine by solid-phase extraction from MLF1, the resultant modified lecithin fraction 2 (MLF2) was used to prepare an oil-in-water emulsion. All emulsions prepared with MLF2 exhibited significantly higher emulsion stability (ES) values (16.2-17.7) and smaller particle sizes (d 32 0.40-0.49 lm, d 43 0.75-1.01 lm) than the emulsion prepared with unmodified lecithin (ES 14.1, d 32 0.76 lm, d 43 , 1.26 lm) (P \ 0.05). Furthermore, less clarification and droplet aggregation were observed in emulsions prepared with MLF2 than in lecithin-based emulsions. Overall, the MLF2s showed better emulsifying properties than lecithin.

Effect of temperature, water content and free fatty acid on reverse micelle formation of phospholipids in vegetable oil

“…Studies considering both the effect of water and free fatty acids on lecithin aggregation are scarce: A very recent investigation examines the effect of water on the association of minority components in bulk corn oil, but the focus was on lipid oxidation and not on the synergistic effect of water and the minority components, including fatty acids, on the association of phospholipids (26). Furthermore, free fatty acids have been found to affect the emulsification characteristics of lecithin, indirectly suggesting an interplay of water and free fatty acids on phospholipid association (29,30). Considering the strong impact of these two major control factors calls for more systematic mapping of their effect on the phospholipid assembly.…”

Production of Structured Phosphatidylcholine with High Content of Myristic Acid by Lipase-Catalyzed Acidolysis and Interesterification

“…There have been several reports on the introduction of saturated fatty acids into phospholipids using enzymes to improve emulsifying and dispersing properties or heat stability, but only few concern myristic acid. Gan et al introduced a series of saturated fatty acids (C6:0, C8:0, C10:0, C12:0, C14:0) into the sn-1 position of lecithin (mixture of phospholipids with ≥30% of PC) by Lecitase Ultra-catalyzed acidolysis (showing both lipase and phospholipase A 1 activity) [40]. They achieved different molar incorporation values, depending on the chain length; the highest one was observed for capric acid (C10:0, 51%), whereas the lowest was for caproic acid (C6:0, 28.9%).…”

Free and Immobilized Lecitase™ Ultra as the Biocatalyst in the Kinetic Resolution of (E)-4-Arylbut-3-en-2-yl Esters

“…hydrolysis of soy phosphatidylcholine to produce lysophosphatidylcholine [7,8] and α-glycerophosphocholine [9,10], modification of flour in bread making [11][12][13], and rafination of oils used in the production of biodiesel [14,15]. Except for hydrolytic activity, Lecitase™ Ultra is also able to catalyze esterification, acidolysis, and alcoholysis, which has found application in the production of oils enriched with omega-3 fatty acids [16] as well as in the production of diglycerides [17][18][19][20] and structured phospholipids [21][22][23][24][25][26][27]. Due to its wide enzymatic activity, the application of Lecitase™ Ultra has been further extended to the production of 2 of 18 flavor low-chain esters i.a.…”