|Proteolytic extraction of salmon oil and PUFA concentration by lipases|Linder, M.; Fanni, J.; Parmentier, M. (2005). Proteolytic extraction of salmon oil and PUFA concentration by lipases. Mar. Biotechnol. 7(1): 70-76. dx.doi.org/10.1007/s10126-004-0149-2
In: Marine Biotechnology. Springer-Verlag: New York. ISSN 1436-2228, more
Differential scanning calorimetry; Hydrolysis; Lipase; Lipase; Marine
|Authors|| || Top |
- Linder, M.
- Fanni, J.
- Parmentier, M.
Commercial proteases (Alcalase((R)), Neutrase((R)), and Flavourzyme(trade mark)) were tested for their ability to release the oil content of marine by-products (salmon heads). The amount of oil (17%) obtained after 2 hours was close to that obtained by the chemical extraction method (20%). Lipolysis of the oil was carried out with Novozym SP398 to obtain a mixture of free fatty acids and acylglycerols (24 hours 45% hydrolysis). The mixture was filtered on a hydrophobic membrane to discriminate between high melting saturated fatty acids and low melting acylglycerols. The sum of total polyunsaturated fatty acids increased from 41.6% in the crude oil to 46.5% in the permeate. The docosahexaenoic acid content increased from 9.9% to 11.6%, and the eicosapentaenoic acid changed from 3.6% to 5.6%. Data from differential scanning calorimetry DSC and from thin layer chromatography coupled with flame ionization detection (TLC-FID) differed significantly between permeate and retentate. A re-esterification of the free fatty acids in the permeate with Lipozyme IM was carried out to increase the amount of long chain acylglycerols.