@article{MAKHILLJEAS20083813035,
    title = {Rheological and Thermal Properties of Salmon Oil after <I>Aspergillus</I> <I>oryzae</I> Lipolysis},
    journal = {Journal of Engineering and Applied Sciences},
    volume = {3},
    number = {8},
    pages = {656-663},
    year = {2008},
    issn = {1816-949x},
    doi = {jeasci.2008.656.663},
    url = {https://makhillpublications.co/view-article.php?issn=1816-949x&doi=jeasci.2008.656.663},
    author = {E. Matouba,B. Mabiala,J.M. Nzikou,M. Linder,J. Fanni,S. Desobry and},
    keywords = {Salmon oil,Aspergillus oryzae,lipolysis,Newtonian fluid,DSC,viscosity},
    abstract = {The aim of this research is physico-chemical characterization of salmon oil subjected to an enzymatic treatment in order to concentrate it in PUFA. Regio selective action of lipase resulting from <I>Aspergillus</I> <I>oryzae </I>(37°C, pH 7, SP 398: 40 KLU) make it possible to selectively hydrolyze the fatty acids mainly connected in position 1 and 3 on glycerol, thus modifying the physical properties of the reactional mixture. Viscosity and surface tensions were measured according to the temperature between -5 and 30°C over 48 h of hydrolysis. Two characteristic temperatures 12°C for the low lipolysis degree and 18°C for high values of DH. The enthalpic differential analysis between -60 and 40°C as well as measurements of the relaxation times T<SUB>1</SUB> and T<SUB>2</SUB> by protonic NMR made it possible to characterize the evolution of the reactional mixture according to the lipolysis. Finally analyses of viscosity according to a gradient of temperature ranging between 5 and 40°C or of the shear stress will make it possible to supplement knowledge on the modifications of structure of the reactional mixture. This work constitutes a preliminary stage with the optimization of the conditions of enrichment in salmon oil PUFA.}
    }