Grasas y Aceites, Vol 59, No 4 (2008)

Enrichment of lecithin with n-3 fatty acids by acidolysis using immobilized phospholipase A1


https://doi.org/10.3989/gya.2008.v59.i4.531

Hugo S. Garcia
Department of Chemical and Biological Engineering, University of Wisconsin-Madison. Madison, United States

In-Hwan Kim
Department of Food and Nutrition, College of Health Sciences, Korea University, Seoul, Korea, Republic of

Arnoldo López-Hernández
Department of Chemical and Biological Engineering, University of Wisconsin-Madison. Madison, United States

Charles G. Hill, Jr
Department of Chemical and Biological Engineering, University of Wisconsin-Madison. Madison, United States

Abstract


A commercial phospholipase A1 (Lecitase® Ultra) was immobilized by physical adsorption on Duolite® and then used to mediate the incorporation of omega-3 fatty acids into lecithin. Adsorption isotherms showed that 12 h of contact were sufficient to deposit most of the enzyme onto the carrier. A pH of 7 and 50°C were the best conditions for adsorption. Reaction mixtures consisting of lecithin and a saponified fish oil concentrate (78.4 mol % EPA+DPA+DHA) were prepared at molar ratios ranging from 1:2 to 1:10. Typically 2 g of total substrates and 200 mg of enzyme preparation were employed in batch reactor trials. The fastest reaction rates were observed when a substrate mole ratio of 1:8 (lecithin:total fatty acids) was employed. Use of the enzyme preparation dried at pH 8 and reaction temperatures of 50 and 60°C produced the greatest extent of incorporation of the indicated n-3 fatty acids into the phospholipid after 24h of reaction.

Keywords


Fish oil - Interesterification; Omega-3; Phospholipids

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