Lipid Degradation During Salt‐Fermented Antarctic Krill Paste Processing and Their Relationship With Lipase and Phospholipase Activities

• Published in: European Journal of Lipid Science and Technology
• Main Authors: Liu, Yanjun, Tian, Yingying, Cong, Peixu, Chen, Qinsheng, Li, Hongyan, Fan, Yan, Xu, Jie, Wang, Jingfeng, Wang, Yuming, Xue, Changhu
• Other Authors: National Natural Science Foundation of China, Ocean University of China
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2018
• Subjects: Industrial and Manufacturing Engineering; General Chemistry; Food Science; Biotechnology; Antarctic; Antarc*; Antarctic Krill
• Online Access: http://dx.doi.org/10.1002/ejlt.201700443; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fejlt.201700443; https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201700443; https://onlinelibrary.wiley.com/doi/full-xml/10.1002/ejlt.201700443

In this study, lipid degradation during the processing of salt‐fermented Antarctic krill paste is studied by evaluating changes in physicochemical parameters, lipid content, and fatty acid composition, phospholipase (phospholipase A1 [PLA1], phospholipase A2 [PLA2], phospholipase C [PLC], and phospholipase D [PLD]) and lipase activities. Triacylglycerols (TAGs) are an important source of free fatty acids (FFAs) in Antarctic krill paste, causing an increase in FFA content in the early stage of processing, while phospholipids are intensely hydrolyzed during the mid‐late stages. Lipase activities remains constant, while PLA2 and PLD activities increases during all stages of processing. The relative activities of PLA2 and PLC highly correlates with a decline in phosphatidylcholine (PC) and an increase in lysophosphatidylcholine (LPC). A high correlation is also observed between relative PLD activity and increased phosphatidic acid (PA). These results suggest that lipase, PLA2, and PLD contribute to the degradation of lipids during the processing of salt‐fermented Antarctic krill paste. Practical Applications : Due to their abundance of Antarctic krill, fermentation technology can be applied to transform them into a popular condiment. The present study aimes to investigate changes in lipid composition throughout krill salt‐fermentation, and to evaluate their potential effects on fermented krill product. Knowledge of lipase activities during processing is essential to improve the quality of the end products and to further elucidate the complicated mechanisms of lipid degradation. The study of lipid degradation during processing and storage of krill products is of great concern in order to obtain products of high quality and health. Lipid degradation during the processing of salt‐fermented Antarctic krill paste is studied by evaluating changes in physicochemical parameters, lipid content, and fatty acid composition, phospholipase and lipase activities and the study provides information that Lipase, PLA2, and PLD ...