83A-19 |
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T. OKADA and M. T. Morrissey. Dept. of Food Science & Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97103-3420 The health related effects of omega-3 polyunsaturated fatty acids (PUFAs) have been well supported over the past three decades, and various types of products and supplements have been developed. Lipase-catalyzed enzymatic refinement has been given much attention for production of omega-3 PUFA concentrate from fish oil in recent years. Production of omega-3 PUFA concentrate from sardines unsuitable for primary products by using lipase-catalyzed hydrolysis was studied to investigate the optimal parameters. Sardines were obtained from local fish plant in Astoria, OR. Sardine oil was extracted by cooking and pressing method, and the crude oil was bleached with 4% activated carbon, deodorized by using vacuum distillation system and stabilized with 200ppm TBHQ. Commercially available microbial lipases from Candida Rugosa, Candida cylindracea Aspergillus niger and Mucor javanicus were used in this study. After determination of enzyme activity, 250U and 500U of each enzyme per gram oil were added to the refined oil with phosphate buffer (pH 6.5 to 7.0 depending on the optimum pH of each enzyme) and reacted for 1.5,3,6 and 9 hr at 37°C with constant stirring. The highest degree of hydrolysis (82.5%) was shown by treatment with lipase from 500U Candida Rugosa after 9 hr followed by 250U of Candida cylindracea after 9 hr (81.7%). Fatty acids composition analysis by gas chromatography showed the original oil contained 19.44% of EPA and 7.62% of DHA (area %). Treatment with lipase from Candida cylindracea for 6 hr with 500U per gram oil yielded the highest omega-3 PUFAs content (35.08% of EPA and 19.23% of DHA). Treatment with 250U Candida Rugosa for 6 hr also yielded high amount of omega-3 PUFAs (29.75% of EPA and 14.85% of DHA). Lipase-catalyzed hydrolysis is a viable method to concentrate omega-3 PUFAs from sardines.
Session 83A, Aquatic Food Products: Byproducts, mince and surimi
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