Novel enzymatic processing methods and stabilization technologies for omega-3 oils.

omega-3 油的新型酶加工方法和稳定技术。

• 批准号: LP140100722
• 负责人: Prof Colin Barrow
• 金额: $ 27.95万
• 依托单位: Deakin University
• 依托单位国家: 澳大利亚
• 项目类别: Linkage Projects
• 财政年份: 2014
• 资助国家: 澳大利亚
• 起止时间: 2014-07-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://dataportal.arc.gov.au/RGS/Web/Grants/LP140100722
• 关键词: Novel; enzymatic; processing; methods; stabilization

New and existing lipases will be applied to the concentration of omega-3 lipids from fish and algal oils. The primary aim of this project is to replace current chemical processes and high temperature distillation with milder enzymatic methods, providing high quality omega-3 concentrates for food and pharmaceutical purposes. The project aims to develop new immobilisation technology to enable multiple re-use of lipases for the cost effective production of omega-3 concentrates and to apply new microencapsulation strategies to the stabilisation of omega-3 concentrates, enabling the delivery of omega-3s and other bioactive ingredients to a range of food and beverage products.

新的和现有的脂肪酶将被应用于从鱼和藻油中浓缩omega-3脂质。该项目的主要目的是用温和的酶法取代目前的化学工艺和高温蒸馏，为食品和制药提供高质量的omega-3浓缩物。该项目旨在开发新的固定化技术，以实现脂肪酶的多次重复使用，从而以具有成本效益的方式生产omega-3浓缩物，并将新的微胶囊化策略应用于omega-3浓缩物的稳定化，从而将omega-3和其他生物活性成分输送到一系列食品和饮料产品中。