{"refrec":{"BRefID":73140,"RR":"<b>Linder, M.; Fanni, J.; Parmentier, M.</b> (2005). Proteolytic extraction of salmon oil and PUFA concentration by lipases. <i>Mar. Biotechnol. 7(1)</i>: 70-76. <a href=\"http://dx.doi.org/10.1007/s10126-004-0149-2\" target=\"_blank\">http://dx.doi.org/10.1007/s10126-004-0149-2</a>","BEntID":69047,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":null,"RefStringPartII":". <i>Mar. Biotechnol. 7(1)</i>: 70-76. <a href=\"https://dx.doi.org/10.1007/s10126-004-0149-2\" target=\"_blank\">https://dx.doi.org/10.1007/s10126-004-0149-2</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Linder, M.; Fanni, J.; Parmentier, M.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Linder, M. <i>et al.</i>","Englishabstract":"Commercial proteases (Alcalase((R)), Neutrase((R)), and Flavourzyme(trade mark)) were tested for their ability to release the oil content of marine by-products (salmon heads). The amount of oil (17%) obtained after 2 hours was close to that obtained by the chemical extraction method (20%). Lipolysis of the oil was carried out with Novozym SP398 to obtain a mixture of free fatty acids and acylglycerols (24 hours 45% hydrolysis). The mixture was filtered on a hydrophobic membrane to discriminate between high melting saturated fatty acids and low melting acylglycerols. The sum of total polyunsaturated fatty acids increased from 41.6% in the crude oil to 46.5% in the permeate. The docosahexaenoic acid content increased from 9.9% to 11.6%, and the eicosapentaenoic acid changed from 3.6% to 5.6%. Data from differential scanning calorimetry DSC and from thin layer chromatography coupled with flame ionization detection (TLC-FID) differed significantly between permeate and retentate. A re-esterification of the free fatty acids in the permeate with Lipozyme IM was carried out to increase the amount of long chain acylglycerols.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Proteolytic extraction of salmon oil and PUFA concentration by lipases","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"fish by-products; hydrolysis; lipase; membrane fractionation;polyunsaturated fatty acid; differential scanning calorimetry","OtherDescriptors":null,"Notes":null,"AnaPub":2005,"MonPub":null,"DateUpdate":"2018-05-17","DateCreate":"2005-06-07","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000229540200010","VABBcode":null,"OpenAcc":0,"DOI":"10.1007/s10126-004-0149-2"},"refs":null,"anarec":{"AnaID":73140,"PubliDate":2005,"Pagination":"70-76","XtraPublOfAnaID":null,"ISBN":null,"Volume":"7","Issue":"1","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":45426,"SerRR":"Marine Biotechnology. 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