Isolation of phospholipids from raw sardine (Sardcnops melanostica)
2003
Nishiwaki, M. (Tokyo Univ. of Agriculture (Japan)) | Ohtani, T. | Ogihara, K. | Ozawa, A. | Kashiyae, M. | Yamane, T. | Maekawa, A.
Summary : Following the previous report, the concentrated mixture of phospholipids obtained from raw fish is considered to have a growth promoting effect in chicks. In the present study, the conditions for effective isolation of phospholipids from raw sardine, and the optimal amount of protease, reaction time and reaction temperature were examined. The yield of phospholipids, total lipid content, and percentage of the components in the total lipids such as phospholipids and triacylglycerol obtained by protease treatment of sardine using 10 treatment conditions consisted of a combination of the following : Protease added at the rates of 0.004, O.008, O.016 and 0.032%; reaction time of 25,50 and 75 minutes ; and reaction temperatures of 42-43, 47-48, and 52-53 deg C. The highest yield of lipids and phospholipids was obtained by the reaction using O.008% protease, at a temperature of 42 deg C and for 50 min. Under these conditions, the yield of phospholipids in the raw sardine was about 16%, amount of total lipids was 21% and total amount of phospholipids was 18%.
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