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oai:riubu.ubu.es:10259/97622024-12-11T01:05:15Zcom_10259.4_2516com_10259_5086com_10259_2604col_10259.4_2517

Palacios Santamaría, David Ortega Santamaría, Natividad Rubio Rodríguez, Nuria Busto Núñez, Mª Dolores Lipase PS-DI Monoacylglycerols (MAG) Oxidative stability Polyunsaturated fatty acids (PUFA) Solvent-free glycerolysis The production of mono- and diacylglycerols rich in polyunsaturated fatty acids is achieved in this study, by solvent-free glycerolysis of anchovy oil with lipase PS-DI from Burkholderia cepacia. Attention is focused on the oxidative stability of the reaction products, determined in terms of induction time (It). The effects of glycerol/triacylglycerol molar ratio, enzyme concentration, and reaction temperature on mono- and diacylglycerol production and It are all assessed. The operating conditions that optimized monoacylglycerol yields and oxidative stability were a glycerol/triacylglycerol ratio of 3/1, 9.0% (w/w) Lipase PS-DI, a stirring rate of 200 rpm, and a reaction time of 4 h, at 45.8 °C, producing a content of 24.8% and 51.9% of mono- and diacylglycerols, respectively, over an It of 1.41 h. The glycerolysis conditions determined by simultaneous optimization strategy increased the oxidative stability of the glycerolysis products by 68%, which rose from 0.84 h (individual optimization) to 1.41 h. 2024-12-10 2024-12-10 2019-01 info:eu-repo/semantics/article 0308-8146 http://hdl.handle.net/10259/9762 10.1016/j.foodchem.2018.07.184 eng Food Chemistry. 2019, V. 271, p. 372-379 https://doi.org/10.1016/j.foodchem.2018.07.184 http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional Elsevier