Ustün G, Güner S, Arer G, Türkay S, Erciyes A T
Istanbul Technical University, Faculty of Chemistry-Metallurgy, Chemical Engineering Department, Turkey.
Appl Biochem Biotechnol. 1997 Dec;68(3):171-86. doi: 10.1007/BF02785989.
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-specific Rhizomucor 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 degrees 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.
为了生产富含多不饱和脂肪酸（PUFA）的甘油酯，将市售的土耳其鳀鱼油（PUFA含量为27%）用1,3-特异性米黑根毛霉脂肪酶进行水解。水解后，测定反应混合物中甘油三酯（TG）、甘油二酯（DG）、甘油单酯（MG）和游离脂肪酸（FFA）的组成，并分析这些馏分的脂肪酸成分。米黑根毛霉脂肪酶释放PUFA的速度极慢，导致其在TG和DG馏分中积累，尤其是在TG中。随着水解的进行，甘油酯混合物（包括TG、DG和MG）中的PUFA含量增加。研究了操作参数（pH、温度、时间和酶浓度）对水解程度的影响。基于这些结果，确定了最佳反应条件。在最佳条件（pH 4.0、35℃、3小时和酶浓度500 U/g油）下，甘油酯混合物中PUFA的含量提高到了40%。单个TG和DG馏分分别含有45%和30%的PUFA。FFA馏分中损失的PUFA不到总量的2%。
