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Food Chem. 2014 Aug 15;157:132-40. doi: 10.1016/j.foodchem.2014.02.024. Epub 2014 Feb 14.

Immobilized phospholipase A1-catalyzed modification of phosphatidylcholine with n-3 polyunsaturated fatty acid.

Author information

1
Department of Food and Nutrition, Korea University, Seoul 136-703, Republic of Korea; Department of Public Health Sciences, Graduate School, Korea University, Seoul 136-703, Republic of Korea.
2
Department of Food Science and Technology, Chung-Ang University, Anseong 456-756, Republic of Korea.
3
UNIDA, Instituto Tecnológico de Veracruz, Veracruz, Ver. 91897, Mexico.
4
Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 120-749, Republic of Korea.
5
Department of Food and Nutrition, Korea University, Seoul 136-703, Republic of Korea; Department of Public Health Sciences, Graduate School, Korea University, Seoul 136-703, Republic of Korea. Electronic address: k610in@korea.ac.kr.

Abstract

n-3 Polyunsaturated fatty acids (n-3 PUFA)-enriched phosphatidylcholine (PC) was successfully produced with fatty acid from fish oil and PC from soybean by immobilized phospholipase A1-catalyzed acidolysis. Detailed studies of immobilization were carried out, and Lewatit VP OC 1600 was selected as a carrier for preparation of immobilized phospholipase A1, which was used for modification of PC by acidolysis. For acidolysis of PC with n-3 PUFA, the effects of several parameters, namely, water content, temperature, and enzyme loading on the reaction time course were investigated to determine optimum conditions. The optimum water content, temperature, and enzyme loading were 1.0%, 55 °C, and 20%, respectively. The highest incorporation (57.4 mol%) of n-3 PUFA into PC was obtained at 24h and the yield of PC was 16.7 mol%. The yield of PC increased significantly by application of vacuum, even though a slight decrease of n-3 PUFA incorporation was observed.

KEYWORDS:

Acidolysis; Phosphatidylcholine; Phospholipase A1; Vacuum; n−3 Polyunsaturated fatty acid

PMID:
24679762
DOI:
10.1016/j.foodchem.2014.02.024
[Indexed for MEDLINE]
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