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Application of lipase to concentrate the docosahexaenoic acid (DHA) fraction of fish oil
Author(s) -
Yadwad V. B.,
Ward O. P.,
Noronha L. C.
Publication year - 1991
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.260380818
Subject(s) - docosahexaenoic acid , lipase , fish oil , chemistry , triglyceride , food science , fraction (chemistry) , fatty acid , biochemistry , diglyceride , eicosapentaenoic acid , chromatography , polyunsaturated fatty acid , fish <actinopterygii> , enzyme , biology , cholesterol , fishery
A commercial lipase preparation from Rhizopus niveus was used to concentrate the omega‐3 fatty acid, docosahexaenoic acid (DHA) component in fish oil. The DHA content of cod‐liver oil was 9.64% (w/w) of total fatty acids. Enzymatic digestion conditions were established which produced a DHA content in the monoglycerides fraction of 29.17% (w/w) of total fatty acid, triglyceride, and diglyceride components were 5.72, 9.95, and 15316%, respectively.