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Water activity‐adjusted enzymatic partial hydrolysis of phospholipids to concentrate polyunsaturated fatty acids
Author(s) -
Ono Masayo,
Hosokawa Masashi,
Inoue Yoshikazu,
Takahashi Koretaro
Publication year - 1997
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/s11746-997-0246-2
Subject(s) - phospholipid , docosahexaenoic acid , arachidonic acid , hydrolysis , polyunsaturated fatty acid , chemistry , enzyme , biochemistry , yolk , fatty acid , chromatography , food science , membrane
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.