The differences of the structure of triacylglycerols as a result of enzymatic interesterification of fat mixtures with the omega-3 family polyenic fatty acids

S. Ptasznik
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S. Ptasznik: Department of Fats and Oils, Meat and Fats Research Institute, Warsaw, Poland,

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S306-S309

Abstract: The studies on the enzymatic restructuring process, with the application of interesterification of the fat mixtures, containing fatty acids of omega-3 group (mono-, di-, tri-, tetra-, penta- and hexaenoic) with a differentiated chain length and degree of saturation, were carried out. The investigations were conducted in a model system, in laboratory scale. The Lipozyme® RM IM of Novozymes® A/S company, Denmark, revealing specificity to the sn-1,3 triacylglycerol (TAG), was used as a biocatalyst. The research material consisted of rapeseed oil and fish oil with different levels of EPA and DHA acids. The enzymatic processes of interesterification were conducted in batch system with a stirrer and without solvent. The optimal parameters of the process were determined and the analysis of the obtained product was carried out.

Keywords: restructuring; enzyme; triacylglycerol; EPA; DHA; omega-3 (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10688-cjfs

DOI: 10.17221/10688-CJFS

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