1. Enzymic enhancement of n−3 fatty acid content in fish oils
- Author
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Gladys Zenchoff, Hubert Maehr, and David L. Coffen
- Subjects
chemistry.chemical_classification ,Chromatography ,biology ,General Chemical Engineering ,Glyceride ,Organic Chemistry ,Triacylglycerol lipase ,Fatty acid ,Fish oil ,chemistry.chemical_compound ,chemistry ,biology.protein ,Glycerol ,Organic chemistry ,Lipase ,Unsaturated fatty acid ,Polyunsaturated fatty acid - Abstract
Commercially available fish oils with n−3 fatty acid contents ranging from 29 to 34% were converted enzymically, with Amano P lipase, to mixtures of glycerides with n−3 fatty acid contents ofca. 50%, in weight recovery yields of 23–50%, depending upon extraction procedures. Glyceride mixtures with n−3 fatty acid contents above 70% were obtained in yields of 14–21%. The processes are based on the relative stability of the ester linkages that involve n−3-fatty acyl groups and the regioselectivity of the enzyme toward acyl groups at the 1,3-positions of glycerol.
- Published
- 1994
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