TY  - JOUR
T1  - Rheological and Thermal Properties of Salmon Oil after <I>Aspergillus</I> <I>oryzae</I> Lipolysis
AU - , E. Matouba AU - , B. Mabiala AU - , J.M. Nzikou AU - , M. Linder AU - , J. Fanni AU - , S. Desobry AU - , M. Parmentier 
JO  - Journal of Engineering and Applied Sciences
VL  - 3
IS  - 8
SP  - 656
EP  - 663
PY  - 2008
DA  - 2001/08/19
SN  - 1816-949x
DO  - jeasci.2008.656.663
UR  - https://makhillpublications.co/view-article.php?doi=jeasci.2008.656.663
KW  - Salmon oil
KW  -Aspergillus oryzae
KW  -lipolysis
KW  -Newtonian fluid
KW  -DSC
KW  -viscosity
AB  - 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.
ER  -