Water activity‐adjusted enzymatic partial hydrolysis of phospholipids to concentrate polyunsaturated fatty acids

Selective partial hydrolyses of egg yolk phospholipid and squid skin phospholipid were carried out. By keeping the water activity ( a w ) of Lipozyme IM at an intermediate level, it was easy to concentrate docosahexaenoic acid (DHA). It was also possible to concentrate both DHA and arachidonic acid (AA) simultaneously to a certain level under this a w range. However, it was impossible to concentrate AA alone when DHA was present. Though there is a limitation in concentrating AA exclusively, the proposed a w ‐adjusted hydrolytic reaction is a promising way for preparing phospholipids rich in DHA.