ISSN:
1745-4522
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Stearic acid methyl esters was enzymatically interesterified with fish oil (EPAX 5500) containing 44.5 and 32.6 mol% eicosapentaenoic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA, C22:6n-3), respectively. Lipozyme TL IM from Thermomyces lanuginosus was used to produce structured lipids (SL) that may be suitable for margarine or shortening application. Interesteri-fication was performed in hexane. Fish oil: stearic acid methyl ester levels ranging from 1 to 5 mole ratio was used. The effect of incubation time, substrate ratio and incubation temperature were also studied. Generally, as incubation time and substrate ratio increased, so did the mol % incorporation of stearic acid. After 24 h incubation in hexane, there was a 49.4 mol% incorporation of stearic acid into fish oil, while the mol% of EPA and DHA were reduced to 15.0 and 13.0 mol%, respectively. Time course studies also indicated that the highest stearic acid incorporation occurred at 72 h while 1:Sjish oil to stearic acid mole ratio gave the highest stearic acid incorporation. The data suggests that Lipozyme Ti5 IM could be used to produce SL.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4522.2004.tb00261.x
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