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Optimization of High EPA Structured Phospholipids Synthesis from (u-3 Fatty Acid Enriched Oil and Soy Lecithin 被引量:2
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作者 Teti Estiasih kgs ahmadi +1 位作者 Erliana Ginting Arya Ulil Albab 《Journal of Food Science and Engineering》 2013年第1期25-32,共8页
The molecular structure of phospholipids can be changed enzymatically to obtain different tailor-made phospholipids. Incorporation of ω-3 fatty acids into phospholipids structure increased their oxidative stability, ... The molecular structure of phospholipids can be changed enzymatically to obtain different tailor-made phospholipids. Incorporation of ω-3 fatty acids into phospholipids structure increased their oxidative stability, suggesting more health beneficial phospholipids. This study aimed to optimize eicosapentaenoic acid (EPA) incorporation into phospholipids structure by acidolysis reaction using free lipase (EC 3.1.1.3) from Rhizomucor miehei. Deoiled soy lecithin from anjasmoro variety was used as phospholipids source, while ω-3 fatty acid enriched oil was used as acyl source. Oil enriched with ω-3 fatty acids was obtained from low temperature solvent crystallization of lemuru (Sardinella longiceps) by-product. Response surface methodology (RSM) was used in this study to determine the relationship between the three factors (enzyme concentration, reaction time and substrate ratio) and their effects on EPA incorporation into soy lecithin structure. The results showed that the relation between EPA content with three factors (reaction time, enzyme concentration and substrate ratio) was quadratic. The significant factors were substrate ratio and reaction time. Optimum conditions at a ratio of 3.77:1 between ω-3 fatty acids enriched oil and soy lecithin, 30% lipase concentration, and 24.08 h reaction time, gave 22.81% of EPA content of structured phospholipids. 展开更多
关键词 Structured phospholipids enzymatic acidolysis EPA lipase deoiled soy lecithin ^-3 fatty acids enriched oil lemuru.
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Optimizing Vitamin E Purification from Unsaponiable Matter of Palm Fatty Acids Distillate by Low Temperature Solvent Crystallization
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作者 kgs ahmadi Sri Kumalaningsih +1 位作者 Susinggsih Wijana Imam Santoso 《Journal of Food Science and Engineering》 2012年第10期557-563,共7页
Palm fatty acid distillate (PFAD), a by-product of deodorization in palm oil refining, contains about 0.7%-1% vitamin E. The advantage of PFAD over other vitamin E sources is higher amount of tocotrienols than that ... Palm fatty acid distillate (PFAD), a by-product of deodorization in palm oil refining, contains about 0.7%-1% vitamin E. The advantage of PFAD over other vitamin E sources is higher amount of tocotrienols than that of tocopherols. Vitamin E purification of unsaponiable matter of PFAD was aimed to remove other impurities to obtain high vitamin E concentration, mainly tocotrienols. This research used low temperature solvent crystallization to purify vitamin E. To optimize response of vitamin concentration, a response surface method was applied with three factors, i.e., the ratio between solvent and unsaponifiable matter (A), crystallization temperature (B), and crystallization time (C). The relation of three factors was quadratic with equation Y = -128.54361 + 41.33904A - 0.87995B + 1.58941C + 0.00290AB - 0.044324AC + 0.00120BC - 3.33113A2 - 0.039535B2 - 0.02710C2. The optimum crystallization condition was obtained at ratio of solventto unsaponifiable matter of 6.04:1, crystallization temperature of-10.54 ℃, and crystallization time of 24.16 hours. Vitamin E enriched fraction from optimum crystallization conditions contained vitamin E of 20.13% (w/w). 展开更多
关键词 Low tempareture solvent crystallization palm fatty acid distillate vitamin E enriched fraction unsaponifiable matter.
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