Enzymatic Incorporation of Selected Long‐Chain Fatty Acids into Triolein

• Published in: Journal of the American Oil Chemists' Society
• Main Authors: Hamam, Fayez, Shahidi, Fereidoon
• Other Authors: Advanced Foods and Materials Network
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2007
• Subjects: Rugosa; Antarc*; Antarctica
• Online Access: http://dx.doi.org/10.1007/s11746-007-1069-x; https://onlinelibrary.wiley.com/doi/full/10.1007/s11746-007-1069-x

Abstract Acidolysis of triolein (tri C18:1) with selected long‐chain fatty acids (LCFA) was carried out using Candida antarctica (Novozym 435), Rhizomucor miehei (Lipozyme RM IM), Pseudomonas sp. (PS‐30), Aspergillus niger (AP‐12), and Candida rugosa (AY‐30). A better incorporation of stearic acid (SA), α‐linolenic acid (ALA), γ‐linolenic acid (GLA), arachidonic acid (AA), and docosapentaenoic acid (DPA) was achieved using lipase from Rhizomucor miehei . Lipase from Pseudomonas sp. catalyzed a better incorporation of linoleic acid (LA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) into triolein. Thus, Rhizomucor miehei and to a lesser extent Pseudomonas sp. might be considered as providing the most effective enzymes for acidolysis of triolein with selected LCFA. In general, incorporation of LCFA into triolein (tri C18:1) may be affected by chain length, number of double bonds, and the location and geometry of the double bonds as well as reaction conditions and reactivity and specificity of lipases used. As the ratio of the number of moles of a mixture of equimole quantities of C18 FA to triolein changed from 1 to 3, incorporation of C18 FA into triolein increased accordingly with Rhizomucor miehei lipase. Similarly, incorporation of n‐3 FA into triolein increased when ALA, DPA, DHA, and EPA were used. The same trend was noticed for a mixture of n‐6 FA (LA + GLA + AA) and triolein.