State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road Wuxi, Jiangsu 214122, PR China.
State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road Wuxi, Jiangsu 214122, PR China.
Food Chem. 2023 Jan 30;400:134115. doi: 10.1016/j.foodchem.2022.134115. Epub 2022 Sep 5.
In this study, enzymatic two-step hydrolysis of tuna oil was performed to release saturated (SFAs) and monounsaturated fatty acids (MUFAs) from triacylglycerols (TAGs) to obtain acylglycerols rich in ω-3 polyunsaturated fatty acids (PUFAs). At the first step, AY "Amano" 400SD was chosen to mainly hydrolyze MUFAs from tuna oil under the conditions as described previously. At the second step, second hydrolysis by Candida antarctica lipase A (CAL-A) was conducted to mainly remove SFAs in acylglycerols isolated from the hydrolysate obtained at the first step. The second hydrolysis conditions were optimized. Under the optimum conditions, the content of ω-3 PUFAs in acylglycerols increased from initial 34.3% in tuna oil to 57.65% after initial hydrolysis and further to 68.94% after second hydrolysis. The most important finding in this study is that AY "Amano" 400SD and CAL-A selectively hydrolyze MUFAs and SFAs, respectively, which may have the potential application for PUFAs concentration.
在这项研究中,通过酶两步水解金枪鱼油,从三酰基甘油(TAGs)中释放出饱和脂肪酸(SFAs)和单不饱和脂肪酸(MUFAs),以获得富含ω-3 多不饱和脂肪酸(PUFAs)的酰基甘油。在第一步中,选择 AY“天野”400SD,在先前描述的条件下主要水解金枪鱼油中的 MUFAs。在第二步中,通过南极假丝酵母脂肪酶 A(CAL-A)进行第二次水解,主要去除从第一步得到的水解产物中分离出的酰基甘油中的 SFAs。优化了第二次水解的条件。在最佳条件下,ω-3 PUFAs 在酰基甘油中的含量从金枪鱼油中的初始 34.3%增加到初始水解后的 57.65%,再到第二次水解后的 68.94%。这项研究的一个重要发现是,AY“天野”400SD 和 CAL-A 分别选择性地水解 MUFAs 和 SFAs,这可能具有 PUFAs 浓缩的潜在应用。