Enzymatic Enrichment of -Lionlenic Acid from Perilla Oil—Studied on Enzyme Hydroxylation

Abstract

Abstract: Because of rich α-linolenic acid in the Perilla oil having important physiologic effects and health values, the process that Perilla oil be hydrolyzed by enzyme and α-linolenic with concentrated Urea clathrate could avoid denaturizing α- linolenic acid by acid, alkali and temperature in traditional method. For the optimum hydrolysing rate, many tests of Perilla oil hydroxylation reaction were studied, such as pH, time, emulsifying agent, enzyme quantity and proportion of oil/water. The optimum production conditions were: temperature 40℃, pH7, oil/water 1/2, emulsifying agent 5%(oil), enzyme quantity 2400U/ g(oil) and hydrolysable rate 90.02%.

Key words: enzyme, hydrolyzation, mix-fatty acid

WEI Jue, LUO Wen, CHEN Ling. Enzymatic Enrichment of -Lionlenic Acid from Perilla Oil—Studied on Enzyme Hydroxylation[J]. FOOD SCIENCE, 2005, 26(1): 131-133.

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Enzymatic Enrichment of -Lionlenic Acid from Perilla Oil—Studied on Enzyme Hydroxylation

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