Lipase-Catalyzed Hydrolysis of Fish Oil in an Optimum Emulsion System

• Published in: Biotechnology and bioprocess engineering Vol. 12; no. 5; pp. 484 - 490
• Main Authors: Byun, H.G. (Kangnung National University, Kangnung, Republic of Korea), Eom, T.K. (Pukyong National University, Busan, Republic of Korea), Jung, W.K. (Pukyong National University, Busan, Republic of Korea), Kim, S.K. (Pukyong National University, Busan, Republic of Korea), E-mail: sknkim@pknu.ac.kr
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Nature B.V 01.10.2007
• Subjects: ACEITES DE PESCADO; Bovine serum albumin; Chitin; EMULSIFIANT; EMULSIFICANTES; EMULSIFIERS; emulsifying activity; Emulsions; Fatty acids; Fish; FISH OILS; Gelatin; HIDROLISIS; HUILE DE POISSON; Hydrolysates; HYDROLYSE; HYDROLYSIS; lipase; Lipids; Particle size; pH effects; Proteins; Sardinops; Temperature effects; Triacylglycerol lipase; Triglycerides
• ISSN: 1226-8372; 1976-3816
• DOI: 10.1007/BF02931344

In this study, fish oil was hydrolyzed by lipase in a fish oil-in-water emulsion system in an effort to improve the functional properties of fish oil. Lipase activity was found to depend on the quality of the water/fish oil interface area. We selected several suitable emulsifiers, and their emulsifying activities were evaluated under a variety of conditions, including concentration, water-oil ratios, pH values, and temperature. Among the selected emulsifiers, the emulsifying activity of gelatin was higher than those of carboxymethyl chitin (CM-chitin), bovine serum albumin, and Tween-20, all of which are commercial emulsifiers.