JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia.
Bioresour Technol. 2024 Nov;412:131368. doi: 10.1016/j.biortech.2024.131368. Epub 2024 Aug 28.
Partial acylglycerols are valued for their emulsifying and stabilizing properties, yet precise green synthesis remains challenging due to low yield and selectivity. This study aimed to elucidate the "lipase selectivity-substrate structure-product composition" relationship to enhance the yield of targeted partial acylglycerol. The results showed that lipase exhibited a greater selectivity towards fatty acids with shorter chain lengths and higher unsaturation. Hydroxyl donors also affected the esterification process, with the enzyme-acyl complex exhibiting selectivity towards hydroxyl donors as follows: glycerol > monoacylglycerol > diacylglycerol. Substrate ratio significantly influenced enzymatic reactions; a 10:1 ratio favored triacylglycerol formation (>80 %), while a 1:1 ratio produced > 90 % partial acylglycerols. Molecular docking simulations revealed that substrates primarily interacted with lipase through hydrogen bonding and hydrophobic interactions. A comprehensive understanding of lipase selectivity patterns could facilitate the design of more efficient reaction systems, enabling the conversion of basic lipid resources into desired high value-added products.
部分甘油酯因其乳化和稳定性能而备受重视,但由于收率和选择性低,其精确的绿色合成仍然具有挑战性。本研究旨在阐明“脂肪酶选择性-底物结构-产物组成”关系,以提高目标部分甘油酯的收率。结果表明,脂肪酶对链长较短和不饱和程度较高的脂肪酸表现出更高的选择性。羟基供体也会影响酯化过程,酶-酰基复合物对羟基供体的选择性如下:甘油>单甘酯>二甘酯。底物比对酶反应有显著影响;10:1 的比例有利于三酰基甘油的形成(>80%),而 1:1 的比例则生成>90%的部分甘油酯。分子对接模拟表明,底物主要通过氢键和疏水相互作用与脂肪酶相互作用。全面了解脂肪酶的选择性模式可以促进更高效的反应系统的设计,从而将基础脂质资源转化为所需的高附加值产品。