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Lipase-catalysed incorporation of EPA into emu oil: Formation and characterisation of new structured lipids
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.
History
Journal
Journal of functional foodsVolume
19Issue
Part BPagination
801 - 809Publisher
ElsevierLocation
Amsterdam, The NetherlandsPublisher DOI
ISSN
1756-4646Language
engPublication classification
C Journal article; C1 Refereed article in a scholarly journalCopyright notice
2014, ElsevierUsage metrics
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No categories selectedKeywords
Emu oilEPALipaseLipozyme RMIMLipozyme TLIMStructured lipidScience & TechnologyLife Sciences & BiomedicineFood Science & TechnologyNutrition & DieteticsPOLYUNSATURATED FATTY-ACIDSTHERMOMYCES-LANUGINOSUS LIPASEDOCOSAHEXAENOIC ACIDPOSITIONAL DISTRIBUTIONRHEUMATOID-ARTHRITISOXIDATIVE STABILITYOLIVE OILSDHATRIGLYCERIDEABSORPTION
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