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Lipase‐catalyzed acidolysis of menhaden oil with conjugated linoleic acid: Effect of water content
Author(s) -
Torres Carlos F.,
Hill Charles G.
Publication year - 2002
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.10223
Subject(s) - chemistry , candida rugosa , interesterified fat , conjugated linoleic acid , lipase , menhaden , linoleic acid , catalysis , organic chemistry , fatty acid , food science , chromatography , fish oil , enzyme , biology , fish <actinopterygii> , fishery
The effect of the water content on the lipase‐catalyzed ( Candida rugosa ) interesterification (acidolysis) of menhaden oil with conjugated linoleic acid was studied for amounts of added water ranging from 0–4% (w/w). The rate of the acidolysis reaction increased with increasing water content, but the corresponding percentage of n‐3 fatty acids liberated also increased. The implications of water content for minimization of the release of n‐3 fatty acid residues while maximizing incorporation of CLA are discussed. © 2002 Wiley Periodicals, Inc. Biotechnol Bioeng 78: 509–516, 2002.