Development of an up-grading process to produce MLM structured lipids from sardine discards

作者：Morales Medina R^*; Munio M; Guadix A; Guadix E M

来源：Food Chemistry, 2017, 228: 634-642.

DOI：10.1016/j.foodchem.2017.02.019

• Fish oil extraction
• Low temperature winterization
• Esterification
• Structured lipids
• Liquid column chromatography
• Fatty acids regiodistribution

The aim of the work was to produce MLM structured lipids with caprylic acid (M) as medium chain fatty acid located at the external bonds of the glycerol backbone and concentrated polyunsaturated fatty acids (L) from sardine discards (Sardine pilchardus) in the central bond of the glycerol. To that end, the following steps were conducted: (i) fish oil extraction, (ii) Omega-3 free fatty acids (FFA) concentration (low temperature winterization), (iii) two-steps enzymatic esterification and (iv) triacylglycerols (TAG) purification (liquid column chromatography). The resultant purified triacylglycerols accomplished with the oxidative state (peroxide and anisidine value, PV and AV) required for refined oils. As enzymatic treatment, Omega-3 concentrate FFA (Omega-3 > 600 mg Omega-3 per g oil) were esterified with dicaprylic glycerol employing Novozyme 435. This process presented high regioselectivity, with similar to 80 mol% of concentrated fatty acids esterified at the sn-2 position.

• 出版日期2017-8-1