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Enzymic enhancement of n−3 fatty acid content in fish oils
Author(s) -
Maehr Hubert,
Zenchoff Gladys,
Coffen David L.
Publication year - 1994
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540654
Subject(s) - glyceride , fatty acid , lipase , chemistry , glycerol , extraction (chemistry) , organic chemistry , fish <actinopterygii> , enzyme , chromatography , food science , biology , fishery
Commercially available fish oils with n−3 fatty acid contents ranging from 29 to 34% were converted enzymically, with Amano P lipase, to mixtures of glycerides with n−3 fatty acid contents of ca . 50%, in weight recovery yields of 23–50%, depending upon extraction procedures. Glyceride mixtures with n−3 fatty acid contents above 70% were obtained in yields of 14–21%. The processes are based on the relative stability of the ester linkages that involve n−3‐fatty acyl groups and the regioselectivity of the enzyme toward acyl groups at the 1,3‐positions of glycerol.