Lipase-catalyzed esterification of glycerol and polyunsaturated fatty acids from fish and microalgae oils

Citation
Ar. Medina et al., Lipase-catalyzed esterification of glycerol and polyunsaturated fatty acids from fish and microalgae oils, J BIOTECH, 70(1-3), 1999, pp. 379-391
Citations number
36
Categorie Soggetti
Biotecnology & Applied Microbiology",Microbiology
Journal title
JOURNAL OF BIOTECHNOLOGY
ISSN journal
01681656 → ACNP
Volume
70
Issue
1-3
Year of publication
1999
Pages
379 - 391
Database
ISI
SICI code
0168-1656(19990430)70:1-3<379:LEOGAP>2.0.ZU;2-I
Abstract
This paper reports on the synthesis of triglycerides by enzymatic esterific ation of polyunsaturated fatty acids (PUFA) with glycerol. The lipase Novoz ym 435 (Novo Nordisk, A/S) from Candida antarctica was used to catalyze thi s reaction. The main factors influencing the degree of esterification and t riglyceride yield were the amount of enzyme, water content, temperature and glycerol/fatty acid ratio. The optimum reaction conditions were establishe d as: 100 mg of lipase; 9 mi hexane; 50 degrees C; glycerol/PUFA concentrat e molar ratio 1.2:3; 0% initial water; 1 g molecular sieves added at the st art of reaction; and an agitation rate of 200 rpm. Under these conditions, a triglyceride yield of 93.5% was obtained from cod liver oil PUFA concentr ate; the product contained 25.7% eicosapentaenoic acid and 44.7% docosahexa enoic acid. These optimized conditions were used to study esterification fr om a PUFA concentrate of the microalgae Phaeodactylum tricornutum and Porph yridium cruentum. With the first, a triglyceride yield of 96.5%, without mo noglycerides and very few diglycerides, was obtained after 72 h of reaction ; the resulting triglycerides had 42.5% eicosapentaenoic acid. A. triglycer ide yield of 89.3% was obtained from a P. cruentum PUFA concentrate at 96 h of reaction, which contained 43.4% arachidonic acid and 45.6% EPA. These h igh triglyceride yields were also achieved when the esterification reaction was scaled up 5-fold. (C) 1999 Published by Elsevier Science B.V. All righ ts reserved.