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Proteolytic Extraction of Salmon Oil and PUFA Concentration by Lipases

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Abstract

Commercial proteases (Alcalase®, Neutrase®, and Flavourzyme™) were tested for their ability to release the oil content of marine by-products (salmon heads). The amount of oil (17%) obtained after 2 hours was close to that obtained by the chemical extraction method (20%). Lipolysis of the oil was carried out with Novozym SP398 to obtain a mixture of free fatty acids and acylglycerols (24 hours 45% hydrolysis). The mixture was filtered on a hydrophobic membrane to discriminate between high melting saturated fatty acids and low melting acylglycerols. The sum of total polyunsaturated fatty acids increased from 41.6% in the crude oil to 46.5% in the permeate. The docosahexaenoic acid content increased from 9.9% to 11.6%, and the eicosapentaenoic acid changed from 3.6% to 5.6%. Data from differential scanning calorimetry DSC and from thin layer chromatography coupled with flame ionization detection (TLC-FID) differed significantly between permeate and retentate. A re-esterification of the free fatty acids in the permeate with Lipozyme IM was carried out to increase the amount of long chain acylglycerols.

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Acknowledgments

The authors thank “Les Salaisons Maritimes André Ledun” (Cany-Barville, France) for financial support.

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Authors and Affiliations

  1. Laboratoire de Physico-chimie et Génie Alimentaires, Ecole Nationale Supérieure d’Agronomie et des Industries Alimentaires (ENSAIA), 2, avenue de la forêt de Haye, 54505, Vandoeuvre-les-Nancy, France

    Michel Linder, Jacques Fanni & Michel Parmentier

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  1. Michel Linder
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  2. Jacques Fanni
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  3. Michel Parmentier
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Correspondence to Michel Linder.

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Linder, M., Fanni, J. & Parmentier, M. Proteolytic Extraction of Salmon Oil and PUFA Concentration by Lipases. Mar Biotechnol 7, 70–76 (2005). https://doi.org/10.1007/s10126-004-0149-2

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  • DOI: https://doi.org/10.1007/s10126-004-0149-2

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