Czech J. Food Sci., 2004, 22(10):S306-S309 | DOI: 10.17221/10688-CJFS

The differences of the structure of triacylglycerols as a result of enzymatic interesterification of fat mixtures with the omega-3 family polyenic fatty acids

S. Ptasznik

Department of Fats and Oils, Meat and Fats Research Institute, Warsaw, Poland,

The studies on the enzymatic restructuring process, with the application of interesterification of the fat mixtures, containing fatty acids of omega-3 group (mono-, di-, tri-, tetra-, penta- and hexaenoic) with a differentiated chain length and degree of saturation, were carried out. The investigations were conducted in a model system, in laboratory scale. The Lipozyme® RM IM of Novozymes® A/S company, Denmark, revealing specificity to the sn-1,3 triacylglycerol (TAG), was used as a biocatalyst. The research material consisted of rapeseed oil and fish oil with different levels of EPA and DHA acids. The enzymatic processes of interesterification were conducted in batch system with a stirrer and without solvent. The optimal parameters of the process were determined and the analysis of the obtained product was carried out.

Keywords: restructuring; enzyme; triacylglycerol; EPA; DHA; omega-3

Published: December 31, 2004  Show citation