用天然抗氧化剂对Pomace橄油的酶修饰:对氧化稳定性的影响
Renia Fotiadou1, Dimitrios Lefas1, Despina Vougiouklaki2
1Laboratory of Biotechnology, Department of Biological Applications and Technologies, University of Ioannina, 45110 Ioannina, Greece.
Biomolecules
|July 29, 2023
概括
酶性脂化从橄油中产生了新的抗氧化剂脂. 这些修改后的油增强了抗氧化能力和稳定性,显示出对食品和营养药物应用的希望.
科学领域:
- 食品化学 食品化学
- 生物技术是生物技术.
- 有机化学 有机化学
背景情况:
- 脂质修饰是开发功能性食品成分的关键.
- 化合物提供抗氧化剂的好处,但往往缺乏可溶性.
- 酶合成为脂性抗氧化剂提供了一条绿色路径.
研究的目的:
- 通过用果汁橄油对氧醇,基醇和同基醇进行乙化,以酶方式合成新型脂.
- 在纳米颗粒上使用固定性脂酶优化酶化化过程.
- 评估改性油的抗氧化活性和氧化稳定性,以及它们在子中的应用.
主要方法:
- 使用固定脂酶,用果汁橄油对化合物 (氧醇,醇,同醇) 进行单酶性化.
- 反应温度 (30-70°C) 和酶度 (0.1-1%) 的优化.
- 改性油和的抗氧化活性 (DPPH,CUPRAC测定) 和氧化稳定性 (K值,TBARS) 的评估.
主要成果:
- 与未经改性橄油相比,改性橄油显著增强了抗氧化活性,并改善了氧化稳定性.
- 纳米生物催化剂显示出良好的可重复使用性.
- 用氧醇改性油强化的大洋在五个月内表现出优越的稳定性.
结论:
- 酶性脂化是一种有效和可持续的生产脂溶性抗氧化物脂的方法.
- 改性油对营养药品和食品行业具有重大潜力.
- 固定性脂酶是创造功能性食品成分的有价值的绿色催化剂.
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