| Registro completo |
| Provedor de dados: |
BJM
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| País: |
Brazil
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| Título: |
Synthesis of structured triacylglycerols enriched in n-3 fatty acids by immobilized microbial lipase
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| Autores: |
Araújo,Maria Elisa Melo Branco de
Campos,Paula Renata Bueno
Alberto,Thiago Grando
Contesini,Fabiano Jares
Carvalho,Patrícia de Oliveira
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| Data: |
2016-12-01
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| Ano: |
2016
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| Palavras-chave: |
Lipase
Immobilization
Soybean oil
Polyunsaturated fatty acids
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| Resumo: |
Abstract The search for new biocatalysts has aroused great interest due to the variety of micro-organisms and their role as enzyme producers. Native lipases from Aspergillus niger and Rhizopus javanicus were used to enrich the n-3 long-chain polyunsaturated fatty acids content in the triacylglycerols of soybean oil by acidolysis with free fatty acids from sardine oil in solvent-free media. For the immobilization process, the best lipase/support ratios were 1:3 (w/w) for Aspergillus niger lipase and 1:5 (w/w) for Rhizopus javanicus lipase using Amberlite MB-1. Both lipases maintained constant activity for 6 months at 4 °C. Reaction time, sardine-free fatty acids:soybean oil mole ratio and initial water content of the lipase were investigated to determine their effects on n-3 long-chain polyunsaturated fatty acids incorporation into soybean oil. Structured triacylglycerols with 11.7 and 7.2% of eicosapentaenoic acid + docosahexaenoic acid were obtained using Aspergillus niger lipase and Rhizopus javanicus lipase, decreasing the n-6/n-3 fatty acids ratio of soybean oil (11:1 to 3.5:1 and 4.7:1, respectively). The best reaction conditions were: initial water content of lipase of 0.86% (w/w), sardine-free faty acids:soybean oil mole ratio of 3:1 and reaction time of 36 h, at 40 °C. The significant factors for the acidolysis reaction were the sardine-free fatty acids:soybean oil mole ratio and reaction time. The characterization of structured triacylglycerols was obtained using easy ambient sonic-spray ionization mass spectrometry. The enzymatic reaction led to the formation of many structured triacylglycerols containing eicosapentaenoic acid, docosahexaenoic acid or both polyunsaturated fatty acids.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000401006
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| Editor: |
Sociedade Brasileira de Microbiologia
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| Relação: |
10.1016/j.bjm.2016.07.003
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| Formato: |
text/html
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| Fonte: |
Brazilian Journal of Microbiology v.47 n.4 2016
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| Direitos: |
info:eu-repo/semantics/openAccess
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