期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 58, 期 4, 页码 2479-2482出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf903383x
关键词
Conjugated linoleic acid; CLA; camelina; okara; oat; Propionibacterium
A method to obtain cis-9,trans-11-conjugated linoleic acid (c9,t11-CLA) into camelina meal and okara, the byproducts of plant oil processing, is described. The triacylglycerols in these materials were hydrolyzed with the aid of lipolytically active oat flour for 3 weeks at a water activity of 0.70. The resulting free linoleic acid was then isomerized predominantly to C9,t11-CLA by resting cells of Propionibacterium freudenreichii ssp. shermanii in 5% aqueous camelina meal and okara slurries. In camelina meal slurries, c9,t11-CLA content after 21 h of fermentation was 0.83 mg/mL and 96 mg/g of total lipids. In okara slurries, the content of c9,t11-CLA was 1.1 mg/mL and 78 mg/g of total lipids. Doubling the hydrolysis time in okara increased the subsequent content of C9,t11-CLA to 1.4 mg/mL, corresponding to 110 mg/g of total lipids. After isomerization, CLA was concentrated into a particulate material of the slurries by acidification. The results suggest that the method is applicable to a wide spectrum of lipid-containing plant materials to further increase their nutritional value.
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