Lipase-catalyzed hydrolysis of fish oil in an optimum emulsion system |
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Authors: | Hee-Guk Byun Tae-Kil Eom Won-Kyo Jung Se-Kwon Kim |
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Institution: | (1) Faculty of Science and Biotechnology, Kangnung National University, 210-702 Gangneung, Korea;(2) Department of Chemistry, Pukyong National University, 608-737 Busan, Korea;(3) Marine Bioprocess Research Center, Pukyong National University, 608-737 Busan, Korea |
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Abstract: | In this study, fish oil was hydrolyzed by lipase in a fish oil-in-water emulsion system in an effort to improve the functional
properties of fish oil. Lipase activity was found to depend on the quality of the water/fish oil interface area. We selected
several suitable emulsifiers, and their emulsifying activities were evaluated under a variety of conditions, including concentration,
water-oil ratios, pH values, and temperature. Among the selected emulsifiers, the emulsifying activity of gelatin was higher
than those of carboxymethyl chitin (CM-chitin), bovine serum albumin, and Tween-20, all of which are commercial emulsificers
Moreover, the emulsifying activity of the gelatin solution was the highest at 0.5%, and was reduced with increasing concentrations
of above 1%. The optimal water-oil ratio, pH, and temperature conditions were 40% (w/v), pH 8.0 and 40°C, respectively. Under
these conditions, the emulsifying activity of gelatin solution was 86%. The emulsion structure of the gelatin solution was
characterized by high density and small particle size. The degree of sardine oil hydrolysis in the emulsion system was 50%
higher than that of the non-emulsion system. The lipid species of the lipase-prepared sardine oil hydrolysates were identified
as triacylglycerol, 1,3- and 1,2-diacylglycerol, monoacylglycerol, and fatty acid. |
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Keywords: | emulsifier emulsifying activity fish oil hydrolysis lipase |
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