Title: Enzymatic structural modification of monogalactosyldiacylglycerols for potential modulation of hydrophile-lipophile balance Roh S, Lee S, Kim IH, Hee Kim B Ref: Food Chem, 385:132705, 2022 : PubMed
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 (R(2) = 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 (R(2) = 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.
Roh S, Lee S, Kim IH, Hee Kim B (2022) Enzymatic structural modification of monogalactosyldiacylglycerols for potential modulation of hydrophile-lipophile balance Food Chem385: 132705
Roh S, Lee S, Kim IH, Hee Kim B (2022) Food Chem385: 132705
