Hamsi yağından ^-3 polidoymamış yağ asitlerinin enzimatik üretimi
Başlık çevirisi mevcut değil.
- Tez No: 46382
- Danışmanlar: DOÇ.DR. GÜLDEM ÜSTÜN
- Tez Türü: Yüksek Lisans
- Konular: Kimya Mühendisliği, Chemical Engineering
- Anahtar Kelimeler: Hamsi balığı, Hayvansal yağlar, Yağ asitleri, Anchouy, Animal fats, Fatty acids
- Yıl: 1995
- Dil: Türkçe
- Üniversite: İstanbul Teknik Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Belirtilmemiş.
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: Belirtilmemiş.
Özet
pH on enzymatic hydrolysis of anchovy oil, set of experiments were conducted separately at pH 3, pH 4, pH6, and pH 8 keeping the temperature at 40 °Cand the amount of Lipozyme as 300 U/g oil, taking the ratio of oil to buffer solution as 3 g : 3,5 ml, for 5 hours. To adjust pH, sodium hydrogen phosphate and citric acid solutions were used. According to experimental results, the hydrolized oil composition from the reaction conducted at pH 4;0 showed the highest hydrolysis degree. To investigate the optimum temperature, this time second set of experiments were carried out separately at 30°, 35° and 45 °C for 5 h at pH 4 taking reactant ratio of oil / buffer solution as 3 g : 3,5 ml. It was observed that the increase in process temperature increased the degree of hydrolysis until the lipase activity is affected by high temperatures. At 40 and 45 °C, the amounts of diglyceride and triglyceride fractions in hydrolyzed oil remained almost constant after 150 min reaction course. This observation might be related mainly to the loss of lipase activity in some extent at this temperatures. Therefore, to prevent the loss of lipase activity in some extent at this temperatures. Therefore, to prevent the loss of activity, the optimum reaction temperature was established as 35 °C. In these two sets of experiments it was also noticed that the content of diglyceride fraction was higher than the content of monoglyceride fraction in hydrolyzed oil for all runs, i.e. the ratio of TG : DG : MG : FFA was 62 : 20: 3 : 15 in hydrolyzed oil obtained from reaction conducted at pH 4 and 35 °C for 5 h. As it is well-known that the longchain highly unsaturated fatty acids such as EPA and DHA are hard to be hydrolzed, the composition of hydrolyzed oil might be explained by the location of EPA and DHA in the 1,3- position of glycerol backbone in triglyceride structure. After establishing the optimal reaction conditions, in view of investigating the effect of enzyme concentration and components ratio on the composition of the resulting hydrolyzed oil, another two sets of experiments were conducted at these optimal conditions varying the amount of enzyme in the range of 300 - 700 U/g oil and taking new reactant ratio (oil / buffer solution) 3 g : 7 ml in order to promote hydrolyzation reaction as much as possible and at the same time increase the content of DG fraction in product, 500 U/g oil, 3 h and 3 g : 3.5 ml were admitted as optimal enzyme concentration, reaction time and the final appropriate reactant ratio, respectively. v
Özet (Çeviri)
Finally, the hydrolyzed oil obtained at final optimal reaction conditions, was separated into triglyceride, diglyceride and monoglyceride fractions by column chromatographic method. Each fractions were then analyzed by capilary gas chromatography and their fatty acid compositions were determined. Quantitave GC evaluations of these fractions revealed that the highest enrichment of poylunsaturated fatty acids was achieved in the unhydrolyzed triglyceride fraction. Triglyceride fraction in hydrolyzed oil contained 46,05 % PUFAand the content of EPA and DHA was about 33 %. Enzymatic enhancement of n-3 polyunsaturated fatty acid content in DG fraction was also observed. The content of PUFA was about 33 % in DG fraction. The fatty acid composition of MG fraction was quiet similar to original anchovy oil composition. As conclusion, partial hydrolysis of the anchovy oil, having 28 % PUFA and 20 % and DHA by Rhizomucor miehei lipase resulted in a 1,6- fold enrichment of n-3 polyunsaturated fatty acids (33 % of EPA + DHA) in the unhydrolyzed triglyceride fraction. The enhancement of n-3 PUFA in unhydrolyzed triglyceride fraction could be increased to higher levels by prolonging the reaction time. VIpH on enzymatic hydrolysis of anchovy oil, set of experiments were conducted separately at pH 3, pH 4, pH6, and pH 8 keeping the temperature at 40 °Cand the amount of Lipozyme as 300 U/g oil, taking the ratio of oil to buffer solution as 3 g : 3,5 ml, for 5 hours. To adjust pH, sodium hydrogen phosphate and citric acid solutions were used. According to experimental results, the hydrolized oil composition from the reaction conducted at pH 4;0 showed the highest hydrolysis degree. To investigate the optimum temperature, this time second set of experiments were carried out separately at 30°, 35° and 45 °C for 5 h at pH 4 taking reactant ratio of oil / buffer solution as 3 g : 3,5 ml. It was observed that the increase in process temperature increased the degree of hydrolysis until the lipase activity is affected by high temperatures. At 40 and 45 °C, the amounts of diglyceride and triglyceride fractions in hydrolyzed oil remained almost constant after 150 min reaction course. This observation might be related mainly to the loss of lipase activity in some extent at this temperatures. Therefore, to prevent the loss of lipase activity in some extent at this temperatures. Therefore, to prevent the loss of activity, the optimum reaction temperature was established as 35 °C. In these two sets of experiments it was also noticed that the content of diglyceride fraction was higher than the content of monoglyceride fraction in hydrolyzed oil for all runs, i.e. the ratio of TG : DG : MG : FFA was 62 : 20: 3 : 15 in hydrolyzed oil obtained from reaction conducted at pH 4 and 35 °C for 5 h. As it is well-known that the longchain highly unsaturated fatty acids such as EPA and DHA are hard to be hydrolzed, the composition of hydrolyzed oil might be explained by the location of EPA and DHA in the 1,3- position of glycerol backbone in triglyceride structure. After establishing the optimal reaction conditions, in view of investigating the effect of enzyme concentration and components ratio on the composition of the resulting hydrolyzed oil, another two sets of experiments were conducted at these optimal conditions varying the amount of enzyme in the range of 300 - 700 U/g oil and taking new reactant ratio (oil / buffer solution) 3 g : 7 ml in order to promote hydrolyzation reaction as much as possible and at the same time increase the content of DG fraction in product, 500 U/g oil, 3 h and 3 g : 3.5 ml were admitted as optimal enzyme concentration, reaction time and the final appropriate reactant ratio, respectively. vFinally, the hydrolyzed oil obtained at final optimal reaction conditions, was separated into triglyceride, diglyceride and monoglyceride fractions by column chromatographic method. Each fractions were then analyzed by capilary gas chromatography and their fatty acid compositions were determined. Quantitave GC evaluations of these fractions revealed that the highest enrichment of poylunsaturated fatty acids was achieved in the unhydrolyzed triglyceride fraction. Triglyceride fraction in hydrolyzed oil contained 46,05 % PUFAand the content of EPA and DHA was about 33 %. Enzymatic enhancement of n-3 polyunsaturated fatty acid content in DG fraction was also observed. The content of PUFA was about 33 % in DG fraction. The fatty acid composition of MG fraction was quiet similar to original anchovy oil composition. As conclusion, partial hydrolysis of the anchovy oil, having 28 % PUFA and 20 % and DHA by Rhizomucor miehei lipase resulted in a 1,6- fold enrichment of n-3 polyunsaturated fatty acids (33 % of EPA + DHA) in the unhydrolyzed triglyceride fraction. The enhancement of n-3 PUFA in unhydrolyzed triglyceride fraction could be increased to higher levels by prolonging the reaction time. VIpH on enzymatic hydrolysis of anchovy oil, set of experiments were conducted separately at pH 3, pH 4, pH6, and pH 8 keeping the temperature at 40 °Cand the amount of Lipozyme as 300 U/g oil, taking the ratio of oil to buffer solution as 3 g : 3,5 ml, for 5 hours. To adjust pH, sodium hydrogen phosphate and citric acid solutions were used. According to experimental results, the hydrolized oil composition from the reaction conducted at pH 4;0 showed the highest hydrolysis degree. To investigate the optimum temperature, this time second set of experiments were carried out separately at 30°, 35° and 45 °C for 5 h at pH 4 taking reactant ratio of oil / buffer solution as 3 g : 3,5 ml. It was observed that the increase in process temperature increased the degree of hydrolysis until the lipase activity is affected by high temperatures. At 40 and 45 °C, the amounts of diglyceride and triglyceride fractions in hydrolyzed oil remained almost constant after 150 min reaction course. This observation might be related mainly to the loss of lipase activity in some extent at this temperatures. Therefore, to prevent the loss of lipase activity in some extent at this temperatures. Therefore, to prevent the loss of activity, the optimum reaction temperature was established as 35 °C. In these two sets of experiments it was also noticed that the content of diglyceride fraction was higher than the content of monoglyceride fraction in hydrolyzed oil for all runs, i.e. the ratio of TG : DG : MG : FFA was 62 : 20: 3 : 15 in hydrolyzed oil obtained from reaction conducted at pH 4 and 35 °C for 5 h. As it is well-known that the longchain highly unsaturated fatty acids such as EPA and DHA are hard to be hydrolzed, the composition of hydrolyzed oil might be explained by the location of EPA and DHA in the 1,3- position of glycerol backbone in triglyceride structure. After establishing the optimal reaction conditions, in view of investigating the effect of enzyme concentration and components ratio on the composition of the resulting hydrolyzed oil, another two sets of experiments were conducted at these optimal conditions varying the amount of enzyme in the range of 300 - 700 U/g oil and taking new reactant ratio (oil / buffer solution) 3 g : 7 ml in order to promote hydrolyzation reaction as much as possible and at the same time increase the content of DG fraction in product, 500 U/g oil, 3 h and 3 g : 3.5 ml were admitted as optimal enzyme concentration, reaction time and the final appropriate reactant ratio, respectively. vFinally, the hydrolyzed oil obtained at final optimal reaction conditions, was separated into triglyceride, diglyceride and monoglyceride fractions by column chromatographic method. Each fractions were then analyzed by capilary gas chromatography and their fatty acid compositions were determined. Quantitave GC evaluations of these fractions revealed that the highest enrichment of poylunsaturated fatty acids was achieved in the unhydrolyzed triglyceride fraction. Triglyceride fraction in hydrolyzed oil contained 46,05 % PUFAand the content of EPA and DHA was about 33 %. Enzymatic enhancement of n-3 polyunsaturated fatty acid content in DG fraction was also observed. The content of PUFA was about 33 % in DG fraction. The fatty acid composition of MG fraction was quiet similar to original anchovy oil composition. As conclusion, partial hydrolysis of the anchovy oil, having 28 % PUFA and 20 % and DHA by Rhizomucor miehei lipase resulted in a 1,6- fold enrichment of n-3 polyunsaturated fatty acids (33 % of EPA + DHA) in the unhydrolyzed triglyceride fraction. The enhancement of n-3 PUFA in unhydrolyzed triglyceride fraction could be increased to higher levels by prolonging the reaction time. VI
Benzer Tezler
- Environmental quality problem in mass housing areas (towards frame of conceptualization)
Başlık çevirisi yok
H.HAMİ YILDIRIM
- Bergama yöresi halı tasarımlarında bilgisayar desteği
Computer aided carpet design in Bergama and its vicinity
YILDIZ LAFÇI AKYILDIZ
- Astım ve KOAH'ta yüksek rezolüsyonlu bilgisayarlı tomografi bulguları ile solunum fonksiyon testlerinin karşılaştırılması
Comparison of HRCT findings with pulmonary function tests in asthma and COPD patients
HAKAN BAHADIR
Tıpta Uzmanlık
Türkçe
2001
Göğüs Hastalıklarıİstanbul ÜniversitesiRadyodiagnostik Ana Bilim Dalı
DOÇ.DR. CANAN AKMAN
