Lipase-Catalyzed Synthesis and Characterization of Phytosterol Esters

doi:10.7506/spkx1002-6630-201206017

Abstract

Abstract: The synthesis of phytosterol oleic acid esters catalyzed by lipase from Candida rugosa in organic medium was investigated. The reaction conditions were optimized by response surface methodology (RSM) using the degree of esterification (DE) as the evaluation index. A quadratic regression equation of esterification rate on the basis of independent variables such as temperature, reaction time, oleic acid-phytosterol ratio and catalyst amount was established. The results indicated that the optimal synthesis conditions were reaction temperature of 41 ℃, reaction time of 19 h, oleic acid-phytosterol ratio of 2.4:1 and catalyst amount of 7%. Under the optimal reaction conditions, the DE between phytosterol and oleic acid reached up to 77.43%. In addition, the phytosterol ester synthesized at optimal conditions were confirmed by gas chromatography-mass spectrometry (GC-MS) and infrared spectrometry (IR) analysis．

Key words: phytosterol ester, Candida rugosa, esterification, response surface methodology (RSM)

CLC Number:

TS202.3

JIANGShao-tong，ZHENGHai-jie，PANGMin. Lipase-Catalyzed Synthesis and Characterization of Phytosterol Esters[J]. FOOD SCIENCE, 2012, 33(6): 78-82.

[1]	OUYANG Pengling, GUAN Qi, QU Dan, DING Xinwen, YANG Li, SONG Lihua. Effect of Phytosterol Esters on Selected Serum Metabolites of Rats with Non-alcoholic Fatty Liver Disease (NAFLD) [J]. FOOD SCIENCE, 2020, 41(3): 127-137.
[2]	YUAN Chuanxun, ZHANG Xueru, XU Yun, GUO Yuhua, JIN Risheng. Ultrasound and Microwave-Assisted Synthesis of Linoleyl β-Sitosterol [J]. FOOD SCIENCE, 2020, 41(2): 291-297.
[3]	HUANG Shirong, WAN Hui, YAN Sinian, CHEN Dongfang. Pseudophase Model Interpretation of the Antioxidant Efficiency of p-Hydroxybenzoic Acid and Its Alkyl Esters in Oil-in-Water Emulsion [J]. FOOD SCIENCE, 2020, 41(17): 60-67.
[4]	ZHANG Xin, CHEN Shuman, WU Nan, WANG Tong, PEI Xingwu, JIANG Lianzhou, HAN Cuiping, YU Dianyu. ZHANG Xin, CHEN Shuman, WU Nan, WANG Tong, PEI Xingwu, JIANG Lianzhou, HAN Cuiping, YU Dianyu [J]. FOOD SCIENCE, 2019, 40(20): 192-199.
[5]	WANG Ran. WANG Ran [J]. FOOD SCIENCE, 2019, 40(20): 94-99.
[6]	YE Fayin, Lü Xia, LI Jinfeng, WANG Yongde,, ZHAO Guohua. Synthesis of Quercetin-Carboxymethyl Sweet Potato Starch Ester [J]. FOOD SCIENCE, 2019, 40(2): 239-244.
[7]	OUYANG Pengling, GUAN Qi, QU Dan, DING Xinwen, SONG Lihua. Effects of Phytosterol Esters on Selected Hepatic Metabolites in Rats with Nonalcoholic Fatty Liver (NAFLD) [J]. FOOD SCIENCE, 2019, 40(15): 192-202.
[8]	ZHANG Lingmin, WANG Bin, PAN Li. Secretory Expression of Candida antarctica Lipase B in Aspergillus niger and Its Application in Diatomite Immobilization [J]. FOOD SCIENCE, 2019, 40(14): 107-114.
[9]	MING Zhu, CHEN Qingsen, ZHANG Lei, YAN Yali, ZHAO Pei. Evaluation of the Efficacy of Phytosterol and Phytosterol-Supplemented Dairy Products in Reducing the Risk of Cardiovascular and Cerebrovascular Diseases [J]. FOOD SCIENCE, 2017, 38(17): 174-183.
[10]	SI Tianzhao, LIU Chenjian, QIN Xiaomeng, LI Xiaoran, LUO Yiyong, YANG En. Optimization of Biosynthesis Conditions for the Production of Exopolysaccharides by Lactobacillus plantarum YM-2 [J]. FOOD SCIENCE, 2017, 38(10): 24-30.
[11]	REN Guangyue, LIU Yanan, LIU Hang, DUAN Xu, ZHANG Wei, YU Xina. Response Surface Optimization of the Preparation of Chinese Yam Powder by Enzymatic Hydrolysis Followed by Spray Drying [J]. FOOD SCIENCE, 2016, 37(6): 1-6.
[12]	LUO Chengyin, CHENG Yuandu, YI Youjin, XIA Bo, ZHOU Hongli, CAO Xi. Optimization of Preparation Process for Blend Microcapsules of Phytosterol Esters and Puerarin [J]. FOOD SCIENCE, 2016, 37(6): 26-33.
[13]	WANG Jing, WU Nini, HUANG Jing, WEI Yiming, YANG Yanfang, LI Xuehua, LUO Haixian, QIN Anni, GAN Rizhi. Optimization of Preparation of Acetylated Polysaccharides from Longan (Dimocarpus longan) Pulp by Response Surface Methodology and Its Antioxidant Ability [J]. FOOD SCIENCE, 2016, 37(16): 63-68.
[14]	LIU Gongliang, ZHU Baosheng, CHEN Hualing, YAN Xiaoqing, BAI Weidong. One-Step Fermentation of Litchi Honey Vinegar [J]. FOOD SCIENCE, 2016, 37(11): 137-142.
[15]	YANG Huijiao, CAI Zhixiang, ZHANG Hongbin, CHANG Zhongyi. Molecular Characterization of Soluble Soybean Polysaccharide and Rheological Properties of Its Aqueous Solution [J]. FOOD SCIENCE, 2016, 37(1): 1-5.

Lipase-Catalyzed Synthesis and Characterization of Phytosterol Esters

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments