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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Compositional Changes of Functional Oil from Algae Oil during the Lipase-Catalyzed Production

Algae유로부터 디글리세롤 함유 기능성 유지의 효소적 합성 중 구성성분 변화에 관한 연구

  • Cho, Eun-Jin (Dept. of Food Science and Technology, Chungnam National University) ;
  • Cho, Kyung-Hyun (School of Biotechnology, Yeungnam University) ;
  • Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University)
  • Published : 2005.08.01
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Abstract

In the absence of organic solvent, di- and mono-acylglycerol enriched functional oil was produced by lipase-catalyzed glycerolysis in a stirred tank batch reactor. After glycerolysis for 48 hr, functional oil consisted of $47.1\%\;TAG,\;33.6\%\;DAG,\;and\;18.7\%$ MAG. In MAG and DAG, docosahexaenoic acid was found as $10.7\%\;and\;8.1\%$, respectively. During the reaction, total tocopherol content decreased, and $0.065\%$ tocopherols were existed in the functional oil produced after 48hr reaction.

조류(microalgae, from Schizochytrium sp.)로부터 DHA가 풍부하고 이취가 적은 지질을 획득하고 이를 옥수수유와 기질로 이용, Lipozyme IM(from Rhizomucor miehei) 촉매하에 TAG형태로 합성된 재구성지질(SL)을 이용하여, 효소적 glycerolysis반응에 의해 DAG와 MAG함유 기능성 유지를 생성하였다. Normal-phase HPLC 분석 결과, 48시간 동안 합성 된 DAG와 MAG의 함량은 각각 33.6과 $18.7\%$이었으며, 지방산 분석 결과에서 DHA는 각각 10.7과 $8.1 mol\%$의 함량을 보였다. 합성에 있어서 2에서 48시간에 따라 생성되는 DAG와 MAG의 함량 변화를 분석한 결과, 반응 시간 증가에 따라 그 생성량도 증가하는 경향을 보였고, ${\alpha},\;{\gamma}$ 및 $\delta-tocopherol$의 총 함량은 반응시간이 길어질수록 감소하는 경향을 보였다.

Keywords

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