REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
REQUIMTE/LAQV, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.
Food Chem. 2019 Dec 1;300:125167. doi: 10.1016/j.foodchem.2019.125167. Epub 2019 Jul 10.
Anthocyanin lipophilization emerged as an efficient technique to improve their chemical stability, liposolubility and antioxidant properties for novel technological applications. This work describes an efficient method for the synthesis of cyanidin-3-glucoside-fatty acid conjugate using a Candida antarctica lipase B-rich extract, without further purification and retained in a porous membrane. Due to the enzyme retention within the membrane structure it was possible to improve the yield of the lipophilization reaction by 2.5-fold as well as obtaining the product in a shorter period of time comparing with its free form. Furthermore, the membrane retention allowed for enzyme reusability, since the same conversion yield was obtained in three consecutive reaction cycles.
花色苷的亲脂化已成为一种有效的技术，可以提高其化学稳定性、脂溶性和抗氧化性能，从而实现新的技术应用。本工作描述了一种使用富含南极假丝酵母脂肪酶 B 的提取物合成矢车菊素-3-葡萄糖苷脂肪酸缀合物的有效方法，无需进一步纯化并保留在多孔膜中。由于酶保留在膜结构内，因此可以将亲脂化反应的产率提高 2.5 倍，并在更短的时间内获得产物，与游离形式相比。此外，膜保留允许酶的重复使用，因为在三个连续的反应循环中获得了相同的转化率。
