Intensified synthesis of structured lipids based on olive oil and capric acid through enzymatic acidolysis was investigated utilizing a multifrequency hexagonal ultrasonic reactor. The ultrasound-assisted process achieved a 59 % conversion of olive oil into structured lipids in just 4 h, compared to a 52 % conversion in 6 h with the conventional approach. The optimized parameters for the ultrasound-assisted process were a 4:1 reactant molar ratio, 4 % enzyme loading, 60 °C temperature, 30 W ultrasonic power, a 60 % duty cycle, and a combined frequency as 22 + 33 kHz. Sn-2 positional analysis confirmed the enzyme’s specificity for the glycerol 1,3 positions in the acidolysis reaction. Only 20 % loss in enzyme activity was observed after the sixth cycle, indicating the enzyme’s reusability within the process. Overall, the study effectively highlights the use of ultrasound as a powerful approach to intensify the enzymatic synthesis of designer lipids, while also elucidating the optimal operating conditions.

中文翻译：

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基于多频超声酶促酸解强化合成橄榄油基结构脂质


利用多频六方超声反应器研究了通过酶促酸解强化合成基于橄榄油和癸酸的结构脂质。超声辅助过程在短短 59 小时内将橄榄油转化为结构脂质 4%，而传统方法在 6 小时内将橄榄油转化为 52%。超声辅助工艺的优化参数为 4：1 的反应物摩尔比、4% 的酶负载量、60 °C 的温度、30 W 的超声功率、60 % 的占空比和 22 + 33 kHz 的组合频率。Sn-2 位置分析证实了该酶对酸解反应中甘油 1,3 位置的特异性。在第六个循环后，仅观察到酶活性损失了 20%，表明酶在过程中的可重复使用性。总体而言，该研究有效地强调了超声作为一种强大的方法来加强设计脂质的酶促合成，同时也阐明了最佳操作条件。