Non‐selective hydrolysis of tuna fish oil for producing free fatty acids containing docosahexaenoic acid

• Published in: The Canadian Journal of Chemical Engineering
• Main Authors: Sharma, Aditi, Chaurasia, Satyendra P., Dalai, Ajay K.
• Other Authors: University of Saskatchewan Graduate Student Exchange Program
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2013
• Subjects: Antarc*; Antarctica
• Online Access: http://dx.doi.org/10.1002/cjce.21851; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fcjce.21851; https://onlinelibrary.wiley.com/doi/pdf/10.1002/cjce.21851

Abstract The nature of immobilised Candida antarctica lipase‐B (CAL‐B) catalysed hydrolysis of tuna fish oil was studied with parameters such as solvent and water concentration, temperature, speed of agitation and enzyme loading. Immobilised CAL‐B and support material immobead‐150 were characterised with BET surface area, particle size analyser and Fourier transform infrared spectroscopy (FT‐IR) to record their physiochemical properties. The maximum rate of reaction ( V max ) of 500 µmol of free fatty acids (FFAs) per mL reaction mixture per h and Michaelis−Menten constant ( K M ) of 2115 µmol FFAs/mL were found for Michaelis−Menten type kinetic model. Activation energy (E) of 26.1 KJ/mol was calculated for immobilised CAL‐B. The 55.9% conversion of triglycerides was observed after the third use of the immobilised CAL‐B. The activity retention of immobilised CAL‐B reduced to 33.5% after the fourth repeated use of the enzyme.