Enzymatic hydrolysis of anchovy oil: Production of glycerides enriched in polyunsaturated fatty acids |
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Authors: | G Üstün S Güner G Arer S Türkay A T Erciyes |
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Institution: | (1) Faculty of Chemistry-Metallurgy, Chemical Engineering Department, Istanbul Technical University, Maslak, 80626 Istanbul, Turkey |
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Abstract: | In an attempt to produce the polyunsaturated fatty acid (PUFA)enriched glycerides, commercially available Turkish anchovy
oil (PUFA content of 27%), was hydrolyzed with 1,3-specificRhizomucor miehei lipase. After the hydrolysis, the triglyceride (TG), diglyceride (DG), monoglyceride (MG), and free fatty acid (FFA) composition
of the reaction mixture was determined, and fatty acid components of these fractions were analyzed.R. miehei lipase released PUFA extremely slowly, resulting in their accumulation in the TG and DG fractions, especially in TG. The
PUFA content in the glyceride mixture (including TG, DG, and MG) increased as hydrolysis progressed. The effects of operational
parameters (pH, temperature, time, and enzyme concentration) on the extent of hydrolysis were investigated. Based on these
results, optimal reaction conditions were established. At optimal conditions (pH 4.0, 35°C, 3 h, and enzyme concentration
of 500 U/g oil), the level of PUFA in the glyceride mixture was raised to 40%. The individual TG and DG fractions contained
45 and 30% PUFA, respectively. Less than 2% of the total PUFA was lost in the FFA fraction. |
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Keywords: | Anchovy oil hydrolysis Rhizomucor miehei lipase polyunsaturated fatty acid (PUFA) |
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