Enzymatic hydrolysis of cod liver oil for the fatty acids production

2013 ◽  
Vol 207 ◽  
pp. 93-100 ◽  
Author(s):  
Aditi Sharma ◽  
Satyendra P. Chaurasia ◽  
Ajay K. Dalai
Keyword(s):  
Fatty Acids ◽  
Enzymatic Hydrolysis ◽  
Cod Liver Oil ◽  
Hydrolysis Of

Extraction of Lipid-Protein Complexes from Egg Yolk

1972 ◽  
Vol 55 (5) ◽  
pp. 975-978
Author(s):  
J G Navarro ◽  
F Borie ◽  
J Saavedra
Keyword(s):  
Fatty Acids ◽  
Solvent Extraction ◽  
Enzymatic Hydrolysis ◽  
Free Fatty Acids ◽  
Protein Complexes ◽  
Egg Yolk ◽  
Yolk Protein ◽  
Residual Lipid ◽  
Mode Of Attachment ◽  
Hydrolysis Of

Abstract A residual lipid which is not removed by solvent extraction was detected and determined after enzymatic hydrolysis of defatted egg yolk protein. Free fatty acids were found to be the type of lipid bonded to the egg yolk protein. The mode of attachment of these fatty acids to the egg yolk protein is suggested and the composition of the fatty acids is reported.

Enzymatic hydrolysis of rapeseed oil with a non-GMO lipase: A strategy to substitute mono- and diglycerides of fatty acids and improve the softness of sponge cakes

LWT ◽  
2021 ◽  
Vol 137 ◽  
pp. 110405
Author(s):  
Aurélie Monié ◽  
Annabelle David ◽  
Karine Clemens ◽  
Myriam Malet-Martino ◽  
Stéphane Balayssac ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Enzymatic Hydrolysis ◽  
Rapeseed Oil ◽  
Lipase A ◽  
Hydrolysis Of

Enzymatic hydrolysis of soybean oil using lipase from different sources to yield concentrated of polyunsaturated fatty acids

2007 ◽  
Vol 23 (12) ◽  
pp. 1725-1731 ◽  
Author(s):  
Larissa Freitas ◽  
Tânia Bueno ◽  
Victor H. Perez ◽  
Júlio C. Santos ◽  
Heizir Ferreira de Castro
Keyword(s):  
Fatty Acids ◽  
Enzymatic Hydrolysis ◽  
Polyunsaturated Fatty Acids ◽  
Soybean Oil ◽  
Hydrolysis Of ◽  
Different Sources

Enzymatic hydrolysis of anchovy oil: Production of glycerides enriched in polyunsaturated fatty acids

1997 ◽  
Vol 68 (3) ◽  
pp. 171-186 ◽  
Author(s):  
G. Üstün ◽  
S. Güner ◽  
G. Arer ◽  
S. Türkay ◽  
A. T. Erciyes
Keyword(s):  
Fatty Acids ◽  
Enzymatic Hydrolysis ◽  
Polyunsaturated Fatty Acids ◽  
Oil Production ◽  
Anchovy Oil ◽  
Hydrolysis Of

scholarly journals Emulsifying Characteristics of Gelatin Hydrolysate from Tilapia Skin Covalently Attached with N-hydroxysuccinimide Esters of Fatty Acids

2020 ◽  
Vol 40 (1) ◽  
pp. 84
Author(s):  
Nurin Imana Hidayati ◽  
Retno Indrati ◽  
Pudji Hastuti ◽  
Masahiro Ogawa
Keyword(s):  
Fatty Acids ◽  
Enzymatic Hydrolysis ◽  
Covalent Attachment ◽  
Molar Ratio ◽  
Emulsifying Activity ◽  
Randomized Design ◽  
Gelatin Hydrolysate ◽  
Hydroxysuccinimide Esters ◽  
Completely Randomized Design ◽  
Hydrolysis Of

This study aims to combine two modification methods, namely enzymatic hydrolysis and covalent attachment with hydrophobic groups, to increase the emulsifying properties of gelatin. The experiment was conducted by using a completely randomized design with three replicates. Enzymatic hydrolysis of gelatin resulted in higher contents of free amino groups, which could be attached to hydrophobic groups. Gelatin hydrolysates covalently attached with the N-hydroxysuccinimide esters of C14:0 and C18:0 fatty acids at a molar ratio of 3.0 showed high emulsifying activity but low stability. Among the samples obtained, gelatin hydrolysate covalently attached with C18:0 at a molar ratio of 3.0 revealed the highest emulsifying activity; however, this sample cannot be considered the best emulsifier among the samples because of its low stability.

Lysolecithinase of Cod Muscle

1965 ◽  
Vol 22 (3) ◽  
pp. 643-652 ◽  
Author(s):  
M. Yurkowski ◽  
H. Brockerhoff
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Enzymatic Hydrolysis ◽  
Free Fatty Acids ◽  
Cold Storage ◽  
Gradual Increase ◽  
Maximal Activity ◽  
Muscle Phospholipid ◽  
Hydrolysis Of

During the cold storage of cod fillets there is a gradual increase in the concentration of free fatty acids which are derived from the enzymatic hydrolysis of cod muscle phospholipid. One of the enzymes responsible, a lysophospholipase, was investigated in this study and its properties were found to be similar to those of mammalian lysophospholipases. Lysolecithin was hydrolysed to free fatty acids and glycerylphosphorylcholine; oleic acid strongly inhibited this reaction. The enzyme had maximal activity at pH 7.6 and it was deactivated by heating at 60 °C. Muscle extracts kept their activity undiminished for several weeks at −9 °C. The lysolecithinase activity of cod flesh was many times greater than its lecithinase activity. There were great, and yet unexplained, variations of activity among various cod.

Substrate-constituted three-liquid-phase system: a green, highly efficient and recoverable platform for interfacial enzymatic reactions

2015 ◽  
Vol 51 (65) ◽  
pp. 12943-12946 ◽  
Author(s):  
Zhigang Li ◽  
Huayong Chen ◽  
Weifei Wang ◽  
Man Qu ◽  
Qingyun Tang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Liquid Phase ◽  
Enzymatic Hydrolysis ◽  
Phase System ◽  
Enzymatic Reactions ◽  
Highly Efficient ◽  
System A ◽  
Hydrolysis Of

Using substrate (oil) as one phase, a three-liquid-phase system was fabricated, wherein the highly efficient interfacial enzymatic hydrolysis of oil toward the production of fatty acids could be readily achieved.

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