Hydrolysis of tuna oil immobilized lipase from Mucor miehei: study on hydrolysis temperature
2000
Utami, T. | Hastuti, P. | Harmayani, E. (Universitas Gadjah Mada, Yogyakarta (Indonesia). Fakultas Teknologi Pertanian)) | Chahyati, I.
This research was conducted to study the effect of temperature on tuna oil hydrolysis by immobilized lipase from Mucor miehei and its potential for enrichment of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) in glyceride forms. Fish oil hydrolysis was carried out in shaker waterbath at 30 deg. C and 55 deg. C for 12 hours. Oil-water ratio (w/w) was 1:1 and enzyme concentration was 10 percent (w/w) of oil. The results showed that hydrolysis level increased markedly in the first two hours until 6 hours at both temperatures. During 12 hours hydrolysis, the free fatty acid increased and the triglyceride decreased, meanwhile only very little changes in monoglyceride and diglyceride concentration. Fish oil hydrolysis at 55 deg. C produced higher hydrolysis level than that of at 30 deg. C. However hydrolysis of fish oil at both temperatures increased DHA content in the glycerides
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