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Enzymatic modification of diacylglycerol with different type of fatty acids

지방산 종류에 따른 Diacylglycerol의 효소적 개질 연구

  • Lee, Mi-Young (Chungcheongnam-do Health and Environmental Research Institute) ;
  • Hong, Soon-Taek (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
  • Received : 2014.05.26
  • Accepted : 2014.06.23
  • Published : 2014.06.30

Abstract

Diacylglycerol-oil (DAG oil) and four kinds of fatty acids [C16:0, C18:0, perillar oil-hydrolyzate(C18:3, 59.7%) and docosahexaenoic acid(DHA, C22:6, 63.7%)] were enzymatically esterified with 1:0.5, 1:1 and 1:1.5 molar ratio (DAG oil: fatty acids) to produce structured DAG. The reaction mixture were catalyzed by addition of sn-1,3 specific Lipozyme RMIM with 10 wt% of total substrates, and reacted for 1, 3, 6 and 24 hr at $62^{\circ}C$ with 220 rpm on the shaking water bath. The produced DAG were analyzed by TLC. In the result, the proportion of each fatty acid [(C16:0, C18:0, perilla oil-hydrolysate(C18:3, 59.7%) and DHA(C22:6, 63.7%)] on DAG products were increased as molar ratios of substrate increased. Among them, DHA showed the least reaction rate in which 24.2 % of DHA was found in the structured DAG molecules after 24 hr reaction with 1:1.5 molar substrate amount ratio.

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