Bioimprinted Immobilization of Candida antarctica Lipase A for Concentration of Omega‐3 Polyunsaturated Fatty Acids
Abstract Bioimprinting and immobilization of Candida antarctica lipase A (CALA) was optimized by response surface methodology to improve its selectivity for concentration of omega‐3 polyunsaturated fatty acids (PUFA) by lipase‐catalyzed ethanolysis of salmon oil obtained from salmon by‐products. Enz...
| Published in: | Journal of the American Oil Chemists' Society |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
2012
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1007/s11746-012-2090-2 https://onlinelibrary.wiley.com/doi/pdf/10.1007/s11746-012-2090-2 https://onlinelibrary.wiley.com/doi/full-xml/10.1007/s11746-012-2090-2 |
| Summary: | Abstract Bioimprinting and immobilization of Candida antarctica lipase A (CALA) was optimized by response surface methodology to improve its selectivity for concentration of omega‐3 polyunsaturated fatty acids (PUFA) by lipase‐catalyzed ethanolysis of salmon oil obtained from salmon by‐products. Enzyme‐to‐support ratio, oleic acid concentration, and immobilization time were the factors investigated. Total omega‐3 PUFA lost to the ethyl esters (EE) fraction was monitored in relation to the varying levels of the factors. Results showed that the second‐order polynomial model generated adequately fitted the experimental data. The most critical factor was the enzyme‐to‐support ratio, which led to decreased recovery of omega‐3 PUFA in the glycerides fraction with increasing levels of enzyme amount. Optimum conditions were selected as follows: enzyme‐to‐support ratio, 0.2 ( w/w ); oleic acid concentration, 50 mM; immobilization time, 85 min. The total omega‐3 PUFA lost to the EE fraction through ethanolysis of salmon oil decreased from 3.76 to 1.47 (mol%) under the optimum conditions. |
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