Repeated hydrolysis process is effective for enrichment of omega 3 polyunsaturated fatty acids in salmon oil by Candida rugosa lipase

• Published in: Food chemistry Vol. 129; no. 4; pp. 1552 - 1558
• Main Authors: Kahveci, Derya, Xu, Xuebing
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.12.2011; Elsevier
• Subjects: Biological and medical sciences; Bioreactors; Biotechnology; Candida rugosa; Candida rugosa lipase; Fat industries; Food industries; Fundamental and applied biological sciences. Psychology; Hydrolysis; Methods. Procedures. Technologies; Omega 3 PUFA; Repeated hydrolysis; Salmonidae; Short path distillation; Stirred tank reactor; Various methods and equipments; Hydrolysis; Short path distillation; Omega 3 PUFA; Repeated hydrolysis; Candida rugosa lipase; Stirred tank reactor; Distillation; Enrichment; Edible fish; Enzyme; Salmon; Polyunsaturated fatty acid; Triacylglycerol lipase; Lipids; Esterases; Carboxylic ester hydrolases; Oil; Hydrolases
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2011.05.142

► Omega 3 PUFA were concentrated to 2.4-fold of the initial level. ► Hydrolysis reaction was scaled up without any decrease in the selectivity. ► Short path distillation contributed in recovery of omega 3 PUFA in residue. ► Repeated hydrolysis after distillation improved omega 3 PUFA level further. ► Non-steroselectivity and acyl chain specificity of Candida rugosa lipase were proved. Enrichment of omega 3 polyunsaturated fatty acids (PUFA) in the glyceride fraction of salmon oil was performed by Candida rugosa lipase (CRL)-catalysed hydrolysis. Total omega 3 PUFA content in the product was 38.71% (mol.%), more than double of the initial level. The hydrolysis reaction was scaled up to 1l in a stirred tank reactor without any decrease in the selectivity of the reaction. Moreover, non-steroselectivity and acyl chain specificity of CRL-catalysed hydrolysis, as well as CRL’s recognition of the whole triacylglycerol molecule, were proved. The product was purified by short path distillation, which was also shown to contribute to the recovery of omega 3 PUFA in residue. After the removal of free fatty acids, the final product was subjected to a second round of hydrolysis to concentrate omega 3 PUFA further to 50.58%. Recoveries of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) decreased slightly after the second round of hydrolysis, while oleic acid (OA) content was not affected.