Characterization and oxidative stability of enzymatically produced fish and canola oil-based structured lipids
Characterization and oxidative stability of enzymatically produced fish and canola oil-based structured lipids
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DOI：
10.1007/s11746-001-0214-2
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发表时间：
2001-01-01
影响因子：
2
通讯作者：
Moussata, CO
中科院分区：
文献类型：
--
作者：
Akoh, CC;Moussata, CO
在实验室规模的填充床生物反应器中，通过来自米黑根毛霉 (Rhizomucor miehei, SL) 的固定化脂肪酶 Lipozyme IM 催化的酸解，生产了两公斤含有辛酸 (8:0) 的甲鱼和菜籽油的结构化脂质 (SL)，并对其氧化稳定性进行了表征和研究。 SL 中含有 29.5% 8:0 鱼油和 40.1% 菜籽油。改性后鱼油中的多不饱和脂肪酸（PUFA）保持不变，而菜籽油中的PUFA从29.6％减少到21.2％。单烯，特别是18：1n-9，完全被鱼油中的8：0取代，菜籽油中的单烯从61.9％减少到34.7％。酶法生产的 SL 的下游加工导致鱼油和菜籽油中天然总生育酚含量的损失。研究了α-生育酚 (TOC)、叔丁基羟基醌 (TBHQ) 及其组合等抗氧化剂对 SL 氧化稳定性的影响。分析SL的氧化稳定性指数、过氧化值、共轭二烯含量、游离脂肪酸含量、碘值、皂化值和硫代巴比妥酸值。未改性鱼油的碘值（154.71）降低至144.10，改性后菜籽油的碘值（114.49）降低至97.27。鱼油的SN从183.72增加到242.63，菜籽油的SN从172.50增加到227.90。 TBHQ比TOC表现出更好的抗氧化效果，TBHQ/TOC的组合也被证明是SL的有效抗氧化剂。我们建议在酶法生产和纯化的 SL 中添加抗氧化剂。
Two-kilogram quantities of structured lipids (SL) of menhadon fish and canola oils containing caprylic acids (8:0) were produced in a laboratory-scale packed-bed bioreactor by acidolysis catalyzed by an immobilized lipase, Lipozyme IM, from Rhizomucor miehei, SL were characterized and their oxidative stabilities investigated. The SL contained 29.5% 8:0 for fish oil and 40.1% for canola oil. Polyunsaturated fatty acids (PUFA) of fish oil remained unchanged after the modification while PUFA of canola oil were reduced from 29.6 to 21.2% Monoenes, especially 18:1n-9, were completely replaced by 8:0 in fish oil and reduced from 61.9 to 34.7% in canola oil. Downstream processing of enzymatically produced SL led to loss in natural total tocopherol contents of the fish and canola oils. The effects of antioxidants such as alpha -tocopherol (TOC), tert-butylhydroxyquinone (TBHQ), and combinations thereof on the oxidative stability of SL were investigated. SL were analyzed for oxidative stability index, peroxide value, conjugated diene content, free fatty acid content, iodine value, saponification number, and thiobarbituric acid value. iodine value of unmodified fish oil (154.71) was reduced to 144.10 and that of canola oil (114.49) to 97.27 after modification. The SN increased from 183.72 to 242.63 for fish oil and from 172.50 to 227.90 for canola oil. TBHQ exhibited better antioxidant effects than TOC, A combination of TBHQ/TOC also proved to be an effective antioxidant for SL. We suggest the addition of antioxidants to enzymatically produced and purified SL.