Discrimination against diacylglycerol ethers in lipase-catalysed ethanolysis of shark liver oil

This is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have be...

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Detalles Bibliográficos
Autores: Fernández, Óscar, Vázquez, Luis Nuñez, Reglero Rada, Guillermo J., Torres Olivares, Carlos Fernando
Tipo de recurso: artículo
Fecha de publicación:2013
País:España
Institución:Universidad Autónoma de Madrid
Repositorio:Biblos-e Archivo. Repositorio Institucional de la UAM
Idioma:inglés
OAI Identifier:oai:repositorio.uam.es:10486/660729
Acceso en línea:http://hdl.handle.net/10486/660729
https://dx.doi.org/10.1016/j.foodchem.2012.08.004
Access Level:acceso abierto
Palabra clave:Alkylglycerol
Ethanolysis
Ether lipids
Shark liver oil
Lipase
Química
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spelling Discrimination against diacylglycerol ethers in lipase-catalysed ethanolysis of shark liver oilFernández, ÓscarVázquez, Luis NuñezReglero Rada, Guillermo J.Torres Olivares, Carlos FernandoAlkylglycerolEthanolysisEther lipidsShark liver oilLipaseQuímicaThis is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, 136 (2013): 464–471. DOI: 10.1016/j.foodchem.2012.08.004Lipase-catalysed ethanolysis of squalene-free shark liver oil was investigated. The mentioned shark liver oil was comprised mainly of diacylglycerol ether and triacylglycerols. In order to test discrimination against diacylglycerol ether, up to 10 different lipases were compared. The ratio of oil to ethanol and lipase stability were also evaluated. Surprisingly, lipase from Pseudomonas stutzeri was the fastest biocatalyst among all assayed, although poor discrimination against diacylglycerol ether was observed. The best results in terms of selectivity and stability were obtained with immobilised lipase from Candida antarctica (Novozym 435). Ethanolysis reaction after 24 h in the presence of Novozym 435 produced total disappearance of triacylglycerol and a final reaction mixture comprised mainly of diacylglycerol ethers (10.6%), monoacylglycerol ethers (32.9%) and fatty acid ethyl esters (46.0%). In addition, when an excess of ethanol was used, diacylglycerol ethers completely disappeared after 15 h, giving a final product mainly composed of monoacylglycerol ethers (36.6%) and fatty acid ethyl esters (46.4%).This work was supported by Comunidad Autónoma de Madrid (ALIBIRD, Project No. S2009/AGR-1469) and Consolider-Ingenio FUN-C-FOOD (CSD2007-00063).Elsevier B.VDepartamento de Química Física AplicadaFacultad de Ciencias20132013-01-15research articlehttp://purl.org/coar/resource_type/c_2df8fbb1AMhttp://purl.org/coar/version/c_ab4af688f83e57aainfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10486/660729https://dx.doi.org/10.1016/j.foodchem.2012.08.004reponame:Biblos-e Archivo. Repositorio Institucional de la UAMinstname:Universidad Autónoma de MadridInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:repositorio.uam.es:10486/6607292026-06-23T12:46:27Z
dc.title.none.fl_str_mv Discrimination against diacylglycerol ethers in lipase-catalysed ethanolysis of shark liver oil
title Discrimination against diacylglycerol ethers in lipase-catalysed ethanolysis of shark liver oil
spellingShingle Discrimination against diacylglycerol ethers in lipase-catalysed ethanolysis of shark liver oil
Fernández, Óscar
Alkylglycerol
Ethanolysis
Ether lipids
Shark liver oil
Lipase
Química
title_short Discrimination against diacylglycerol ethers in lipase-catalysed ethanolysis of shark liver oil
title_full Discrimination against diacylglycerol ethers in lipase-catalysed ethanolysis of shark liver oil
title_fullStr Discrimination against diacylglycerol ethers in lipase-catalysed ethanolysis of shark liver oil
title_full_unstemmed Discrimination against diacylglycerol ethers in lipase-catalysed ethanolysis of shark liver oil
title_sort Discrimination against diacylglycerol ethers in lipase-catalysed ethanolysis of shark liver oil
dc.creator.none.fl_str_mv Fernández, Óscar
Vázquez, Luis Nuñez
Reglero Rada, Guillermo J.
Torres Olivares, Carlos Fernando
author Fernández, Óscar
author_facet Fernández, Óscar
Vázquez, Luis Nuñez
Reglero Rada, Guillermo J.
Torres Olivares, Carlos Fernando
author_role author
author2 Vázquez, Luis Nuñez
Reglero Rada, Guillermo J.
Torres Olivares, Carlos Fernando
author2_role author
author
author
dc.contributor.none.fl_str_mv Departamento de Química Física Aplicada
Facultad de Ciencias
dc.subject.none.fl_str_mv Alkylglycerol
Ethanolysis
Ether lipids
Shark liver oil
Lipase
Química
topic Alkylglycerol
Ethanolysis
Ether lipids
Shark liver oil
Lipase
Química
description This is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, 136 (2013): 464–471. DOI: 10.1016/j.foodchem.2012.08.004
publishDate 2013
dc.date.none.fl_str_mv 2013
2013-01-15
dc.type.none.fl_str_mv research article
http://purl.org/coar/resource_type/c_2df8fbb1
AM
http://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10486/660729
https://dx.doi.org/10.1016/j.foodchem.2012.08.004
url http://hdl.handle.net/10486/660729
https://dx.doi.org/10.1016/j.foodchem.2012.08.004
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier B.V
publisher.none.fl_str_mv Elsevier B.V
dc.source.none.fl_str_mv reponame:Biblos-e Archivo. Repositorio Institucional de la UAM
instname:Universidad Autónoma de Madrid
instname_str Universidad Autónoma de Madrid
reponame_str Biblos-e Archivo. Repositorio Institucional de la UAM
collection Biblos-e Archivo. Repositorio Institucional de la UAM
repository.name.fl_str_mv
repository.mail.fl_str_mv
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