Teti, Estiasih and Renita, Marianty and Kgs, Ahmadi (2021) Hasil Cek Similiritas Characteristics and emulsifying properties of structured phospholipids from palm pressed fiber and omega-3 fatty acid concentrates from by-products of fish processing by enzymatic acidolysis. Journal of Food Science and Technology, 58. pp. 3689-3700. ISSN 00221155
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Abstract
The synthesis of structured phospholipids (SPLs) containing ω-3 fatty acids was carried out through enzymatic acidolysis reactions using lipase from Rhizomucor miehei between palm pressed fiber phospholipids (PPF PL) with four ω-3 fatty acid concentrates as different acyl sources. The purity of SPLs increased compared to original PPF PLs. The degree of ω-3 fatty acid incorporation to the SPLs was different that depended on the sources of acyl. The highest degree of incorporation was in PE (phosphatidylethanolamine). The phenomenon of acyl migration of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was found from the sn-1 to the sn-2 position of the PE. This acyl migration occurred at all four SPLs. Modification of PLs made better emulsifying properties for oil in water emulsion system, compared to PPF PL. The increase in the HLB (hydrophilic-lipophilic balance) value, EAI (emulsifying activity index), and ESI (emulsion stability index) of SPLs compared to PPF PL was supposed to relate to an increase in polarity. The composition of more polar PLs (PC/phosphatidylcholine, PE, PG/phosphatidylglycerol, and PA/phosphatidic acid) in the four SPLs is higher than that of PPF PL. The sources of acyl also affected the emulsifying properties of four SPLs.
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Depositing User: | Mr. Ahmadi Kgs |
| Date Deposited: | 03 Feb 2023 07:50 |
| Last Modified: | 03 Feb 2023 07:50 |
| URI: | http://repository.unitri.ac.id/id/eprint/2871 |
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