Journal
FOOD CHEMISTRY
Volume 280, Issue -, Pages 286-293Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.12.076
Keywords
Ergosterol ester; alpha-Linolenic acid; Oil solubility; Candida sp. 99-125 lipase
Funding
- National Natural Science Foundation of China [31401664]
- Natural Science Foundation of the Jiangsu Higher Education Institutions of China [18KJB550001]
- Hong Kong Scholars Program [XJ2017019]
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU)
- Research Fund for Advanced Talents of Jiangsu University [13JDG070]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
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As a major sterol in edible mushroom, ergosterol has gained much attention owing to its potential bioactivities. However, ergosterol has a high melting point, poor oil solubility and stability, which restrict its scope of application. In this study, an ergosterol ester of alpha-linolenic acid was successfully and efficiently prepared using Candida sp. 99-125 lipase as a biocatalyst. The desired product was confirmed to be ergosterol linolenate using MS, FT-IR, and NMR analyses. Using Candida sp. 99-125 lipase, the product conversion exceeded 92% in 12 h under the following optimized parameters: 75 mmol/L ergosterol, 40 g/L lipase, 1:1.25 ergosterol-to-alpha-linolenic acid molar ratio, and 45 degrees C. The results confirmed that Candida sp. 99-125 lipase has good reusability and stability and is also relatively low cost, suggesting its great potential for large-scale production of ergosterol ester. Most importantly, the physiochemical properties (oil solubility and melting point) of ergosterol significantly improved after esterification with alpha-linolenic acid, thus facilitating its application in oil-based systems.
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