Selective concentration of EPA and DHA using Thermomyces lanuginosus lipase is due to fatty acid selectivity and not regioselectivity
Selective concentration of EPA and DHA using Thermomyces lanuginosus lipase is due to fatty acid selectivity and not regioselectivity
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DOI：
10.1016/j.foodchem.2012.11.007
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发表时间：
2013-05-01
期刊：
影响因子：
8.8
通讯作者：
Barrow, Colin J.
中科院分区：
文献类型：
--
作者：
Akanbi, Taiwo O.;Adcock, Jacqui L.;Barrow, Colin J.
对羊毛热霉菌脂肪酶的选择性进行了优化，使二十二碳六烯酸(DHA)和二十碳五烯酸(EPA)得到了浓缩和部分分离。酶浓度和pH控制是影响有效水解率的重要因素。用毛细管气相色谱-火焰离子化检测器(ITRUSCAN)监测水解率和用气相色谱(GC)监测脂肪酸选择性表明，在水解过程中，DHA主要保留在甘油主链上，而EPA逐渐被去除。~(13)C核磁共振数据表明，水解物的选择性主要是由于脂肪酸的选择性，而不是区域选择性，来自sn-1、3和sn-2位的水解度同样受到青睐。(C)2012爱思唯尔有限公司。保留所有权利。
The selectivity of anchovy oil hydrolysis was optimised for Thermomyces lanuginosus lipase, so that docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) were concentrated and partially separated from each other. Enzyme concentration and pH control were important factors for effective hydrolysis. Monitoring percent hydrolysis using capillary chromatography with flame ionisation detector (Iatroscan) and fatty acid selectivity using gas chromatography (GC) indicated that during hydrolysis DHA primarily remained on the glycerol backbone, while EPA was progressively removed. C-13 nuclear magnetic resonance (NMR) data showed that selectivity of hydrolysis was primarily due to fatty acid selectivity and not regioselectivity, with hydrolysis from both sn-1,3 and sn-2 sites being equally favoured. (C) 2012 Elsevier Ltd. All rights reserved.