2026-04-29T02:50:58Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/48122022-04-29T12:02:46Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Repositorio Institucional de la Universidad de Burgos
author
García Solaesa, Ángela
author
Sanz Díez, Mª Teresa
author
Melgosa Gómez, Rodrigo
author
Beltrán Calvo, Sagrario
2018-06-18T10:39:44Z
2018-10
0023-6438
http://hdl.handle.net/10259/4812
10.1016/j.lwt.2018.05.032
Oxidation kinetics of sardine oil have been determined at 40, 65 and 90 °C by measuring concentration of primary and secondary oxidation products in the presence of commercial immobilized lipases (Lipozyme 435, Lipozyme RM and Lipozyme TL) commonly used as biocatalyst in lipid modification reactions. Oxidation products concentration was found to be lower when the immobilized lipases were added at the highest temperatures studied. The lowest oxidation indices were observed in the presence of Lipozyme RM.
Although the mechanism to explain this decrease in the oxidation products is not still clear, these results might indicate that the use of these immobilized lipases in lipase-catalyzed reactions of fish oils at high temperature (90 °C) will yield higher reaction rates and also a reduction of the oxidation products formed due to oxidation of polyunsatured fatty acids
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Fish oil
Omega-3
Oxidation products
Commercial immobilized lipases
Oxidation kinetics of sardine oil in the presence of commercial immobilized lipases commonly used as biocatalyst
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/4812/1/Garc%c3%ada-LWT-2018.pdf
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https://riubu.ubu.es/bitstream/10259/4812/6/Garc%c3%ada-LWT-2018.pdf.txt
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García-LWT-2018.pdf.txt