Production of structured lipid with a low omega-6/omega-3 fatty acids ratio by enzymatic interesterification

H. Ilyasoglu

doi:10.3989/gya.0565161

Autores/as

H. Ilyasoglu Gumushane University, Department of Nutrition and Dietetics

DOI:

https://doi.org/10.3989/gya.0565161

Palabras clave:

Estabilidad oxidativa, Interesterificación enzimática, Lípido estructurado, Omega-3, Omega-6

Resumen

Se sintetizaron lípidos estructurados (SL), formados por ácidos grasos omega, utilizando aceites de linaza y semillas de uva como sustratos a través de una reacción catalizada por lipasa. Se utilizó Lipozyme® TL IM como biocatalizador. Los buenos modelos cuadráticos que predecían la incorporación de los ácidos grasos omega se lograron a través de la metodología de superficie de respuesta (RSM). Se obtuvieron las condiciones óptimas para una proporción de ácidos grasos omega-6/omega-3 (2:1) con una relación molar de sustrato 1:4, tiempo de 8,4 h, y cantidad de enzima 6,4%. El SL contenía ácido linoleico (43 g·100 g^-1), que se localizaba principalmente en la posición sn-2 (40 g·100 g^-1). El ácido α-linoleico y el ácido ?-linolénico en la posición sn-2 fueron de 22 g·100 g^-1y 11 g·100 g^-1, respectivamente. También se investigó la estabilidad oxidativa del SL y SL con antioxidantes. El SL producido puede ser propuesto como una fuente para una ingesta equilibrada de ácidos grasos omega y un ingrediente en las formulaciones de alimentos funcionales.

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Citas

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