FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (22): 57-63.doi: 10.7506/spkx1002-6630-20190901-001

• Food Chemistry • Previous Articles     Next Articles

Structural Characteristics and Antioxidant Properties of Enzymatically Synthesized Linolenic Acid Phospholipid

XIAO Zhigang, YANG Guoqiang, YANG Qingyu, WANG Lishuang, ZHANG Xueping, GUO Shilong, LI Zhe, YANG Shu   

  1. (1. College of Grain, Shenyang Normal University, Shenyang 110034, China; 2. College of Life Science and Bioengineering, Shenyang University, Shenyang 110034, China)
  • Online:2020-11-25 Published:2020-11-26

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Abstract: Linolenic acid phospholipid (LNA-P) was prepared from soybean phospholipid (SP) and peony seed oil through enzymatic transesterification using Lipozyme RM IM as a catalyst. The structural characteristics of LNA-PC were analyzed using gas chromatography, Fourier transform infrared spectrometry, X-ray diffraction, and differential scanning calorimetry. Additionally, the antioxidant capacity of LNA-PC was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation, and hydroxyl radical scavenging assays. The results showed that when Lipozyme RM IM was added at concentrations of 4%, 6%, 8% and 12%, relative contents of LNA of 8.4%, 13.7%, 18.4% and 23.4% were obtained, respectively. Infrared spectroscopic analysis confirmed the occurrence of the transesterification reaction and the formation of LNA-P through the shift of C–O and C–O–C absorption bands. X-ray diffraction and thermal analyses showed the crystal structure was damaged and the thermal properties of linolenic acid and SP were changed after the transesterification reaction. The diffraction peak at 7.82° disappeared and the intensity of peak at 20.47° decreased after formation of LNA-P. A new melting peak appeared as the relative content of linolenic acid increased in LNA-P, and the melting temperature gradually rose and reached 147.99 ℃ when the relative content of LNA was 23.4%. Antioxidant assays showed that the DPPH, ABTS cation, and hydroxyl radical scavenging abilities of LNA-P were higher than those of SP and concentration dependent. When the relative content of LNA in LNA-P was 23.4%, DPPH, ABTS cation, and hydroxyl radical scavenging activities reached maximum values of 45.2%, 52.2% and 73.4%, respectively. This study revealed that LNA-P with high antioxidant ability can be successfully prepared through enzymatic transesterification, which provides theoretical support for the development and application of soybean phospholipids.

Key words: linolenic acid phospholipid; peony seed oil; phospholipid; structural characteristics; antioxidant activity

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