Lipase-catalyzed interesterification of egg-yolk phosphatidylcholine and plant oils

A. Chojnacka; W. Gładkowski; G. Kiełbowicz; A. Gliszczyńska; N. Niezgoda; C. Wawrzeńczyk

doi:10.3989/gya.0585141

Autores/as

A. Chojnacka Department of Chemistry, Wrocław University of Environmental and Life Sciences
W. Gładkowski Department of Chemistry, Wrocław University of Environmental and Life Sciences
G. Kiełbowicz Department of Chemistry, Wrocław University of Environmental and Life Sciences
A. Gliszczyńska Department of Chemistry, Wrocław University of Environmental and Life Sciences
N. Niezgoda Department of Chemistry, Wrocław University of Environmental and Life Sciences
C. Wawrzeńczyk Department of Chemistry, Wrocław University of Environmental and Life Sciences

DOI:

https://doi.org/10.3989/gya.0585141

Palabras clave:

Aceite vegetal, Ácidos grasos poliinsaturados, Fosfatidilcolina de yema de huevo, Fosfolípidos estructurados, Interesterificación, Lipasa

Resumen

Se ha investigado la incorporación de ácidos grasos poliinsaturados en la posición sn-1 de fosfatidilcolina de yema de huevo (PC) en el proceso de interesterificación catalizado por lipasas. Para lograr este propósito, fueron examinados aceites vegetales que contienen estos ácidos en la forma de triacilgliceroles (TAG) como donadores de acilo y tres lipasas inmovilizadas disponibles comercialmente. En todos los experimentos los mejores resultados se obtuvieron para Novozym 435. La incorporación máxima de ácido α-linolénico en PC fue del 34% después de 72h de la reacción de PC con aceite de linaza. El resultado de esta reacción fue también la reducción de la relación de n-6/n-3 en PC de yema de huevo de 24.5 a 0.7. La incorporación más alta de n-6 PUFAs en PC se logró para el aceite de onagra como donador de acilo, en este caso se alcanzó el 50.7% de n-6 PUFA, como suma de los ácidos linoleico y γ-linolénico. El mayor contenido de ácido γ-linolénico en PC modificado (7.3%) se logró en la reacción de PC con aceite de borraja.

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Citas

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