ENZYMATIC-HYDROLYSIS OF ANCHOVY OIL - PRODUCTION OF GLYCERIDES ENRICHED IN POLYUNSATURATED FATTY-ACIDS

In an attempt to produce the polyunsaturated fatty acid (PUFA)enriched glycerides, commercially available Turkish anchovy oil (PUFA content of 27%), was hydrolyzed with 1,3-specific Rhizomucor miehei lipase. Af ter the hydrolysis, the triglyceride (TG), diglyceride (DG), monoglyce ride (MG), and free fatty acid (FFA) composition of the reaction mixtu re was determined, and fatty acid components of these fractions were a nalyzed. R. miehei lipase released PUFA extremely slowly, resulting in their accumulation in the TG and DG fractions, especially in TG. The PUFA content in the glyceride mixture (including TG, DG, and MG) incre ased as hydrolysis progressed. The effects of operational parameters ( pH, temperature, time, and enzyme concentration) on the extent of hydr olysis were investigated. Based on these results, optimal reaction con ditions were established. At optimal conditions (pH 4.0, 35 degrees C, 3 h, and enzyme concentration of 500 U/g oil), the level of PUFA in t he glyceride mixture was raised to 40%. The individual TG and DG fract ions contained 45 and 30% PUFA, respectively. Less than 2% of the tota l PUFA was lost in the FFA fraction.