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Preparation of polyunsaturated phospholipids by lipase‐catalyzed transesterification
Author(s) -
Totani Yoichiro,
Hara Setsuko
Publication year - 1991
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/bf02660600
Subject(s) - transesterification , lipase , sardine , phospholipid , polyunsaturated fatty acid , chemistry , triacylglycerol lipase , rhizopus oryzae , hydrolysis , rhizopus , chromatography , biochemistry , organic chemistry , fatty acid , enzyme , biology , methanol , fishery , membrane , fish <actinopterygii> , fermentation
Transesterifications were investigated to determine a means for preparing polyunsaturated phospholipids simply from soy phospholipid, sardine oil, and two kinds of microbial lipases originating from Candida cylindracea and Rhizopus delemar . The optimum reaction conditions for Candida cylindracea lipase were: 4 g of sardine oil, 10 mL of water, 0.7 g of lipase, 10 mL of hexane, 48 hr of reaction time at 37°C for 3 g of soy phospholipid, for which the transesterification ratio reached approximately 45%. Recovery of phospholipid was low, because hydrolysis also occurred under these reaction conditions. However, hydrolysis could be suppressed by using glycerine instead of water, and the recovery of phospholipid increased to 47%, although the transesterification ratio was reduced to 32%. Rhizopus delemar lipase has 1,3‐specificity for triglycerides, and the transesterification ratio was approximately 37% in the 1‐position of phospholipid. The resulting phospholipid was rich in polyunsaturated fatty acids and linoleic acid, while the total percentage of polyunsaturated fatty acids incorporated was 18.4%. Therefore, polyunsaturated phospholipids can be prepared easily by transesterification of soy phospholipid with fish oil by means of commercial lipases.