Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor
Commercial lipases, from porcine pancreas (PPL), Candida rugosa (CRL), and Thermomyces lanuginosus (Lipozyme TL IM), were investigated in terms of their efficiency for the hydrolysis of safflower oil (SO) for the liberation of free linoleic acid (LA), used as a flavor precursor. Although PPL, under...
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Wiley
2015-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2015/594238 |
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| author | Marya Aziz Florence Husson Selim Kermasha |
| author_facet | Marya Aziz Florence Husson Selim Kermasha |
| author_sort | Marya Aziz |
| collection | DOAJ |
| description | Commercial lipases, from porcine pancreas (PPL), Candida rugosa (CRL), and Thermomyces lanuginosus (Lipozyme TL IM), were investigated in terms of their efficiency for the hydrolysis of safflower oil (SO) for the liberation of free linoleic acid (LA), used as a flavor precursor. Although PPL, under the optimized conditions, showed a high degree of hydrolysis (91.6%), its low tolerance towards higher substrate concentrations could limit its use for SO hydrolysis. In comparison to the other investigated lipases, Lipozyme TL IM required higher amount of enzyme and an additional 3 h of reaction time to achieve its maximum degree of SO hydrolysis (90.2%). On the basis of the experimental findings, CRL was selected as the most appropriate biocatalyst, with 84.1% degree of hydrolysis. The chromatographic analyses showed that the CRL-hydrolyzed SO is composed mainly of free LA. |
| format | Article |
| id | doaj-art-310b82f54c54492a957eb9b91e5a3299 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
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| series | International Journal of Food Science |
| spelling | doaj-art-310b82f54c54492a957eb9b91e5a32992025-02-03T01:09:13ZengWileyInternational Journal of Food Science2356-70152314-57652015-01-01201510.1155/2015/594238594238Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor PrecursorMarya Aziz0Florence Husson1Selim Kermasha2Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Sainte-Anne-de-Bellevue, QC, H9X 3V9, CanadaAgroSup Dijon, Université de Bourgogne, 1 Esplanade Erasme, 21000 Dijon, FranceDepartment of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Sainte-Anne-de-Bellevue, QC, H9X 3V9, CanadaCommercial lipases, from porcine pancreas (PPL), Candida rugosa (CRL), and Thermomyces lanuginosus (Lipozyme TL IM), were investigated in terms of their efficiency for the hydrolysis of safflower oil (SO) for the liberation of free linoleic acid (LA), used as a flavor precursor. Although PPL, under the optimized conditions, showed a high degree of hydrolysis (91.6%), its low tolerance towards higher substrate concentrations could limit its use for SO hydrolysis. In comparison to the other investigated lipases, Lipozyme TL IM required higher amount of enzyme and an additional 3 h of reaction time to achieve its maximum degree of SO hydrolysis (90.2%). On the basis of the experimental findings, CRL was selected as the most appropriate biocatalyst, with 84.1% degree of hydrolysis. The chromatographic analyses showed that the CRL-hydrolyzed SO is composed mainly of free LA.http://dx.doi.org/10.1155/2015/594238 |
| spellingShingle | Marya Aziz Florence Husson Selim Kermasha Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor International Journal of Food Science |
| title | Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor |
| title_full | Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor |
| title_fullStr | Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor |
| title_full_unstemmed | Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor |
| title_short | Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor |
| title_sort | optimization of the hydrolysis of safflower oil for the production of linoleic acid used as flavor precursor |
| url | http://dx.doi.org/10.1155/2015/594238 |
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