Synthesis and characterization of structural lipids with a balanced ratio of n-6/n-3 from mulberry seed oil and α-linolenic acid using a microfluidic enzyme reactor

• Published in: Food and bioproducts processing 2020-03, Vol.120, p.21-32
• Main Authors: Li, Wen-Jing, Liu, Xi, Wang, Jin-Zheng, Wu, Jin-Xian, Sheng, Sheng, Wu, Fu-An, Wang, Jun
• Format: Article
• Language: English
• Subjects: Crystallization; Enzymes; Fatty acids; Flow rates; Flow velocity; Health; Linolenic acid; Lipase; Lipids; Melt temperature; Microfluidic reactor; Microfluidics; Mulberry seed oil; Oil; Oils & fats; Oilseeds; Polyunsaturated fatty acids; Ratio of n-6/n-3; Reactors; Seeds; Structural analysis; Structural lipids; Substrates; Temperature; Weight control; Weight loss; α-Linolenic acid
• ISSN: 0960-3085; 1744-3571
• DOI: 10.1016/j.fbp.2019.12.008

[Display omitted] •Preparation of SLs using mulberry seed oil and α-linolenic acid from silkworm pupae oil.•Novel SLs with a balanced ratio of n-6 to n-3 series PUFAs were successfully prepared.•DSC, TGA and HPLC-ELSD were used to analyze the composition and characteristics of SLs.•SLs were more stable, more beneficial to human health and convenient to store than before.•Microfluidic reactor are more energy, efficient and economical compared with batch reactor. To improve the utilization of mulberry seed with its extremely high annual yield and stress the importance of mulberry seed oil, mulberry seed oil and α-linolenic acid (ALA) were used to prepare structural lipids (SLs) with a balanced ratio of n-6/n-3 polyunsaturated fatty acids (PUFAs) in a microfluidic enzyme reactor. When the lipase amount was 1/3 g/cm3, the substrate molar ratio was 1:5, the flow rate was 2 μL/min and the reaction temperature was 50 °C, the n-6:n-3 ratio of SLs was 1.11:1, and the content of ALA reached 42.0%. The prepared SLs that contained 89.7% PUFAs had a lower melting temperature (−24.2 °C) and a lower crystallization temperature (−40.1 °C) compared with mulberry seed oil, and had three stages of weight loss during processing. These results implied that the SLs were more stable than mulberry seed oil, more beneficial to human health, easier to absorb and convenient to store.