Enzymic enhancement of n−3 fatty acid content in fish oils |
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Authors: | Hubert Maehr Gladys Zenchoff David L. Coffen |
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Affiliation: | (1) Roche Research Center, Hoffmann La Roche Inc., 07110 Nutley, New Jersey |
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Abstract: | Commercially available fish oils with n−3 fatty acid contents ranging from 29 to 34% were converted enzymically, with Amano P lipase, to mixtures of glycerides with n−3 fatty acid contents ofca. 50%, in weight recovery yields of 23–50%, depending upon extraction procedures. Glyceride mixtures with n−3 fatty acid contents above 70% were obtained in yields of 14–21%. The processes are based on the relative stability of the ester linkages that involve n−3-fatty acyl groups and the regioselectivity of the enzyme toward acyl groups at the 1,3-positions of glycerol. This paper was presented at the 82nd AOCS Annual Meeting, May 12–15, 1991. |
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Keywords: | n− 3 Fatty acids fish oils lipase mono- di-and triglycerides |
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