Lipase-catalysed incorporation of EPA into emu oil: formation and characterisation of new structured lipids

Akanbi, Taiwo O. and Barrow, Colin J. 2015, Lipase-catalysed incorporation of EPA into emu oil: formation and characterisation of new structured lipids, Journal of functional foods, vol. 19, no. Part B, pp. 801-809, doi: 10.1016/j.jff.2014.11.010.

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Title Lipase-catalysed incorporation of EPA into emu oil: formation and characterisation of new structured lipids
Author(s) Akanbi, Taiwo O.ORCID iD for Akanbi, Taiwo O. orcid.org/0000-0002-9249-6503
Barrow, Colin J.ORCID iD for Barrow, Colin J. orcid.org/0000-0002-2153-7267
Journal name Journal of functional foods
Volume number 19
Issue number Part B
Start page 801
End page 809
Total pages 9
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2015-12
ISSN 1756-4646
Keyword(s) Emu oil
EPA
Lipase
Lipozyme RMIM
Lipozyme TLIM
Structured lipid
Summary Partial hydrolysis of emu oil was performed using Thermomyces lanuginosus lipase to remove some shorter chain fatty acids. Then eicosapentaenoic acid (EPA) was incorporated into the modified emu oil using either Lipozyme RMIM or Lipozyme TLIM to produce new EPA enriched structured lipids. Using Isooctane as a reaction solvent increased the level of EPA incorporation, which was higher with RMIM than with TLIM. TLIM incorporated EPA almost exclusively into the sn-1,3 positions, whereas RMIM incorporated EPA at sn-1,3 and sn-2 positions in an almost statistical ratio. Both structured lipids were less oxidatively stable than emu oil.
Language eng
DOI 10.1016/j.jff.2014.11.010
Field of Research 100301 Biocatalysis and Enzyme Technology
Socio Economic Objective 860105 Nutraceuticals and Functional Foods
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2014, Elsevier
Persistent URL http://hdl.handle.net/10536/DRO/DU:30072423

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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