Enzymatic hydrolysis of salmon oil by native lipases: optimization of process parameters

Abstract

Três lipases microbianas nativas (Aspergillus niger, Rhizopus javanicus e Penicillium solitum) foram utilizadas na hidrólise do óleo de salmão (teor de AGPI n-3 de 30,1%) com o objetivo de concentrar o conteúdo de ácidos graxos poliinsaturados n-3 (AGPI n-3) nos acilgliceróis residuais. A metodologia de planejamento experimental e análise de superfície de resposta foi usada para se chegar às condições otimizadas de cada reação enzimática, utilizando as seguintes variáveis; temperatura (X 1), quantidade de lipase (X 2) e taxa de água/óleo (X 3). Com base nos resultados do planejamento, a lipase de Aspergillus niger foi a mais eficiente na concentração dos AGPI n-3, sendo que as condições ótimas de reação foram: concentração de enzima de 500 U g-1 óleo, temperatura 45 °C e taxa de água/óleo de 2:1 m/m após 24 h de reação. O grau de hidrólise (60%) conduziu a um aumento do conteúdo de ácido docosahexaenóico (DHA) de 14,4% para 34,0% (enriquecimento de 2,4 vezes) nos acilgliceróis residuais após a hidrólise do óleo de salmão. 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 (X 1), amount of lipases (X 2) and water/oil ratio (X 3). 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 °C and water/oil mass rate of 2:1 (m/m) after 24 h reaction.

Enzymatic enrichment of omega‐3 polyunsaturated fatty acids in Nile perch (Lates niloticus) viscera oil

“…neutral pH and low temperatures) of the process 9. Concentrates of both EPA and DHA may be prepared by selective hydrolysis of fish oils using lipases which discriminate against ω‐3 PUFA such as lipases from Candida rugosa , Pseudomonas sp., Aspergillus niger and Thermomyces lanuginosus 10–13 or by selective esterification 14, 15.…”

Thermomyces lanuginosus lipase immobilized on magnetic nanoparticles and its application in the hydrolysis of fish oil

“…After completion of the reaction, the acid value was determined, the degree of hydrolysis was calculated by using the formula (Carvalho, Campos, Noffs, Fregolente, & Fregolente, ): where, AVt is the sample acid value; AV is the fish oil, acid value; and SV is the fish oil saponification value.…”

“…After completion of the reaction, the acid value was determined, the degree of hydrolysis was calculated by using the formula (Carvalho, Campos, Noffs, Fregolente, & Fregolente, 2009):…”

Emulsi Kaya Omega-3 Dan Squalenedari Kombinasi Minyak Ikan Sardin Dan Cucut

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