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| Porcess optimization of lipase Lipozyme TL IM hydrolysis of tuna oil and its lipid analysis |
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| DOI： |
| KeyWord:tuna oil ω-3 polyunsaturated fatty acid enzymatic hydrolysis hydrolyzed glycerides |
| FundProject:国家自然科学基金（32172252）；广东省普通高校重点领域专项（2022ZDZX2028）；广东海洋大学科研启动费资助项目(R20077)；广东海洋大学大学生创新训练项目(CXXL2022027) |
| Author Name | Affiliation | | LUO Tingyu1, XUAN Junyong1, JIN Kehan1, WANG Wentian1, ZHAO Zhiying1,
HUANG Mengting1, XIA Qiuyu1,2,3, LIU Shucheng1,2,3 | (1.Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong
Province Engineering Key Laboratory for Marine Biological Products, Guangdong Province Engineering Technology
Research Center of Seafood, Guangdong Province Key Laboratory of Aquatic Product Processing and Safety,
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, Guangdong,
China；2.Collaborative Innovation Center for Key Technologies of Marine Food Deep Processing, Dalian
Polytechnic University, Dalian 116034, Liaoning, China； 3.Guangdong Province Laboratory of
Southern Marine Science and Engineering, Zhanjiang 524025, Guangdong, China） |
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| Abstract: |
| In order to provide a reference for the research and application of Lipozyme TL IM in the modification of fish oil and related functional products, tuna oil was used as raw material, and the immobilized lipase Lipozyme TL IM was used for hydrolysis, and the modified hydrolyzed glycerides were separated. The effects of pH, water-oil ratio (mass ratio), hydrolysis temperature and hydrolysis time on the degree of hydrolysis were studied by single factor experiments, and the appropriate hydrolysis process parameters were determined. In addition, the fatty acid composition, structure, thermal stability and oxidation stability of the modified hydrolyzed glycerides under different degrees of hydrolysis (20%-50%) were analyzed. The results showed that the suitable process parameters for hydrolysis of tuna oil by Lipozyme TL IM was pH 6.0, water-oil ratio 3∶ 1, hydrolysis temperature 40 ℃ and lipase dosage 5% (based on mass of tuna oil). Under these conditions, after hydrolysis for 30, 60, 80 min and 120 min, the modified hydrolyzed glycerides with hydrolysis degrees of 20%, 30%, 40% and 50% were obtained, respectively. With the increase of the hydrolysis degree, the polyunsaturated fatty acid content of modified hydrolyzed glycerides increased, the saturated fatty acid content decreased, the structure changed, and the thermal stability and oxidation stability deteriorated. In conclusion, Lipozyme TL IM can be used to hydrolyze tuna oil to enrich polyunsaturated fatty acids, and provide specific substrates for subsequent product development. |
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