2026-04-29T02:50:17Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/48122022-04-29T12:02:46Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Oxidation kinetics of sardine oil in the presence of commercial immobilized lipases commonly used as biocatalyst García Solaesa, Ángela Sanz Díez, Mª Teresa Melgosa Gómez, Rodrigo Beltrán Calvo, Sagrario Fish oil Omega-3 Oxidation products Commercial immobilized lipases 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 2018-10 info:eu-repo/semantics/article 0023-6438 http://hdl.handle.net/10259/4812 10.1016/j.lwt.2018.05.032 eng LWT - Food Science and Technology. 2018, V. 96, p. 228-235 https://doi.org/10.1016/j.lwt.2018.05.032 info:eu-repo/grantAgreement/JCyL/BU055U16 http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 International Elsevier