Enzymatic hydrolysis of salmon oil by native lipases: optimization of process parameters
Autor(a) principal: | |
---|---|
Data de Publicação: | 2009 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Journal of the Brazilian Chemical Society (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532009000100019 |
Resumo: | In an attempt to concentrate the content of n-3 polyunsaturated fatty acids (n-3 PUFA) in the residual acylglycerol, salmon oil (n-3 PUFA content of 30.1%) was hydrolyzed with three kinds of native microbial lipases (Aspergillus niger, Rhizopus javanicus and Penicillium solitum). For each lipase, a response surface methodology was used to obtain maximum PUFA content and to optimize the parameters of enzymatic reactions with respect to important reaction variables; temperature (X1), amount of lipases (X2) and water/oil ratio (X3). Based on these results, optimal reaction conditions were established. Aspergillus niger lipase was the most effective in concentrating n-3 PUFA. The degree of hydrolysis (60%) led to an increase in the docosahexaenoic acid (DHA) content from 14.4% in the original oil to 34.0% (2.4-fold enrichment) in the residual acylglycerol under optimum conditions: enzyme concentration of 500 U g-1 oil, reaction temperature of 45 ºC and water/oil mass rate of 2:1 (m/m) after 24 h reaction. |
id |
SBQ-2_ef80f4fa317d472a0eecce3766fa1a6d |
---|---|
oai_identifier_str |
oai:scielo:S0103-50532009000100019 |
network_acronym_str |
SBQ-2 |
network_name_str |
Journal of the Brazilian Chemical Society (Online) |
repository_id_str |
|
spelling |
Enzymatic hydrolysis of salmon oil by native lipases: optimization of process parameterspolyunsaturated fatty acidenzymatic hydrolysislipaseshydrolysis degreeexperimental designsalmon oilIn an attempt to concentrate the content of n-3 polyunsaturated fatty acids (n-3 PUFA) in the residual acylglycerol, salmon oil (n-3 PUFA content of 30.1%) was hydrolyzed with three kinds of native microbial lipases (Aspergillus niger, Rhizopus javanicus and Penicillium solitum). For each lipase, a response surface methodology was used to obtain maximum PUFA content and to optimize the parameters of enzymatic reactions with respect to important reaction variables; temperature (X1), amount of lipases (X2) and water/oil ratio (X3). Based on these results, optimal reaction conditions were established. Aspergillus niger lipase was the most effective in concentrating n-3 PUFA. The degree of hydrolysis (60%) led to an increase in the docosahexaenoic acid (DHA) content from 14.4% in the original oil to 34.0% (2.4-fold enrichment) in the residual acylglycerol under optimum conditions: enzyme concentration of 500 U g-1 oil, reaction temperature of 45 ºC and water/oil mass rate of 2:1 (m/m) after 24 h reaction.Sociedade Brasileira de Química2009-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532009000100019Journal of the Brazilian Chemical Society v.20 n.1 2009reponame:Journal of the Brazilian Chemical Society (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0103-50532009000100019info:eu-repo/semantics/openAccessCarvalho,Patrícia de O.Campos,Paula R. B.Noffs,Maximiliano D'AddioFregolente,Patrícia B. L.Fregolente,Leonardo V.eng2009-01-14T00:00:00Zoai:scielo:S0103-50532009000100019Revistahttp://jbcs.sbq.org.brONGhttps://old.scielo.br/oai/scielo-oai.php||office@jbcs.sbq.org.br1678-47900103-5053opendoar:2009-01-14T00:00Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ)false |
dc.title.none.fl_str_mv |
Enzymatic hydrolysis of salmon oil by native lipases: optimization of process parameters |
title |
Enzymatic hydrolysis of salmon oil by native lipases: optimization of process parameters |
spellingShingle |
Enzymatic hydrolysis of salmon oil by native lipases: optimization of process parameters Carvalho,Patrícia de O. polyunsaturated fatty acid enzymatic hydrolysis lipases hydrolysis degree experimental design salmon oil |
title_short |
Enzymatic hydrolysis of salmon oil by native lipases: optimization of process parameters |
title_full |
Enzymatic hydrolysis of salmon oil by native lipases: optimization of process parameters |
title_fullStr |
Enzymatic hydrolysis of salmon oil by native lipases: optimization of process parameters |
title_full_unstemmed |
Enzymatic hydrolysis of salmon oil by native lipases: optimization of process parameters |
title_sort |
Enzymatic hydrolysis of salmon oil by native lipases: optimization of process parameters |
author |
Carvalho,Patrícia de O. |
author_facet |
Carvalho,Patrícia de O. Campos,Paula R. B. Noffs,Maximiliano D'Addio Fregolente,Patrícia B. L. Fregolente,Leonardo V. |
author_role |
author |
author2 |
Campos,Paula R. B. Noffs,Maximiliano D'Addio Fregolente,Patrícia B. L. Fregolente,Leonardo V. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Carvalho,Patrícia de O. Campos,Paula R. B. Noffs,Maximiliano D'Addio Fregolente,Patrícia B. L. Fregolente,Leonardo V. |
dc.subject.por.fl_str_mv |
polyunsaturated fatty acid enzymatic hydrolysis lipases hydrolysis degree experimental design salmon oil |
topic |
polyunsaturated fatty acid enzymatic hydrolysis lipases hydrolysis degree experimental design salmon oil |
description |
In an attempt to concentrate the content of n-3 polyunsaturated fatty acids (n-3 PUFA) in the residual acylglycerol, salmon oil (n-3 PUFA content of 30.1%) was hydrolyzed with three kinds of native microbial lipases (Aspergillus niger, Rhizopus javanicus and Penicillium solitum). For each lipase, a response surface methodology was used to obtain maximum PUFA content and to optimize the parameters of enzymatic reactions with respect to important reaction variables; temperature (X1), amount of lipases (X2) and water/oil ratio (X3). Based on these results, optimal reaction conditions were established. Aspergillus niger lipase was the most effective in concentrating n-3 PUFA. The degree of hydrolysis (60%) led to an increase in the docosahexaenoic acid (DHA) content from 14.4% in the original oil to 34.0% (2.4-fold enrichment) in the residual acylglycerol under optimum conditions: enzyme concentration of 500 U g-1 oil, reaction temperature of 45 ºC and water/oil mass rate of 2:1 (m/m) after 24 h reaction. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532009000100019 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532009000100019 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0103-50532009000100019 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
dc.source.none.fl_str_mv |
Journal of the Brazilian Chemical Society v.20 n.1 2009 reponame:Journal of the Brazilian Chemical Society (Online) instname:Sociedade Brasileira de Química (SBQ) instacron:SBQ |
instname_str |
Sociedade Brasileira de Química (SBQ) |
instacron_str |
SBQ |
institution |
SBQ |
reponame_str |
Journal of the Brazilian Chemical Society (Online) |
collection |
Journal of the Brazilian Chemical Society (Online) |
repository.name.fl_str_mv |
Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ) |
repository.mail.fl_str_mv |
||office@jbcs.sbq.org.br |
_version_ |
1750318169444057088 |