한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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회분식 반응기를 이용한 DHA 함유 재구성지질의 효소적 합성 및 이화학적 특성 분석

Analysis and Enzymatic Production of Structured Lipids Containing DHA Using a Stirred-Batch Type Reactor

  • Kim, Nam-Sook (Dept. of Food Science and Technology, Chungnam National University) ;
  • Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University)
  • 발행 : 2005.08.01

초록

미세조류(microalgae)인 Schizochytrium sp.로부터 유래된 조류유(250 g)와 식물성 유지인 대두유(250 g)의 혼합 유지를 기질로 하고, sn-1,3 위치에 특이적으로 작용하는 Lipozyme RM IM(Rhizomucor miehei, EC 3.1.1.3)을 이용한 interesterification에 의해 회분식 반응기$(65^{\circ}C,\;300 rpm,\;15hr)$에서 재구성 지질을 합성하였다. 합성 된 재구성 지질의 주요 지방산 조성은 DHA$(15.7\;mol\%)$와 linoleic acid$(31.1\;mol\%)$, palmitic acid$(20.2\;mol\%)$, oleic acid$(13.5\;mol\%)$ 및 $EPA(6.6\;mol\%)$로 분석되었으며, linoleic aicd와 DHA가 sn-2 위치에서 높은 함량을 차지하였다. Normal-phase HPLC 분석결과 재구성지질은 $87.1\;area\%$의 TAG와 $12.1\;area\%$의 DAG 형태와 같은 중성지질로 구성되어 있었다. Reversed-phase HPLC 분석 결과 재구성 지질의 $PN=20\~22(10.3\;area\%),\;PN=24\~32(53.1\;area\%)$ 및 $PN=36\~48(36.6\;area\%)$ peaks내에 각각 PN=20, PN=22, PN=28, PN=30, PN=34, PN=38, PN=42를 가지고 재구성 지 질 함량의 약 $50.5\;area\%$를 차지하며 반응기질과 구별된 새로운 peaks가 합성에 의해 생성되었음을 확인하였다 재구성지질의 요오드가는 고도의 불포화도를 가지는 조류유(274.0)보다 약 $25\%$ 낮아진 206.7을 나타내었으며, 분자량을 설명하는 비누화 값이 183.8, 산가는 반응기질과 같은 0.3 이하의 측정값을 나타내었다. 재구성지질의 Hunter color $L^{\ast}(\pm\;lightness/darkness)$ 값은 13.8로 측정되었으며, $b^{\ast}(\pm,\;yellowness/blueness)$ 값은 13.8로 측정되었으며, $b^{\ast}(\pm,\;yellowness/blueness)$ 값은 반응기질보다 유의적으로 가장 높은 55.1을 나타내었다(p<0.05).

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  1. Quality and Sensory Score of Ground Pork Meats on the Addition of Pork Fat, Olive Oil and Soybean Oil vol.17, pp.7, 2007, https://doi.org/10.5352/JLS.2007.17.7.964