Earticle

초록

영어

Acidolysis of olive oil with omega-3 (n-3) polyunsaturated fatty acids (PUFAs) was carried out to produce astructured lipid. Novozym 435® from Candida antarctica was used as the biocatalyst. Response surface methodology (RSM)was used to determine optimum conditions for lipase-catalyzed enrichment of olive oil. Three factors, 5 levels, centralcomposite design was used. The effects of incubation time, temperature, and substrate mole ratio on incorporation ratio (n-3fatty acids/total fatty acids, %) were investigated. From the evaluation of response surface graphs, the optimal conditions forincorporation of long chain n-3 PUFAs into olive oil were 40-60oC for temperature, 30-45 hr for reaction time, and 3:1-5:1 (n-3 fatty acids/olive oil) for substrate mole ratio. Experiments conducted under optimized conditions predicted by the modelequation obtained from RSM yielded structured lipids with 50.8% n-3 PUFAs. This value agreed well with that predicted bythe model. Oxidative stability tests showed that the product was more susceptible to oxidation than unmodified olive oil.Antioxidant addition improved the oxidative stability of the product.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Derya Kahveci [ Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey ]
• Aslı Can [ Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey ]
• Beraat Özçelik [ Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664