期刊
PROCESS BIOCHEMISTRY
卷 43, 期 4, 页码 376-383出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.procbio.2008.01.011
关键词
trout roe; enzymatic extraction; lipid composition; PUFA; cholesterol
Lipids from rainbow trout (Oncorhynchus mykiss) roe were extracted by chemical and enzymatic methods. Enzymatic hydrolysis by Alcalase(R), Neutrase(R) and Protamex(R) yielded three fractions after centrifugation: a light phase (oil), an intermediate fraction (water-soluble material) and a residual heavy phase. Best results were obtained with Alcalase(R) where the roe proteins hydrolysis degree was 7.8% compared with 19% for trout fillets. The difference was explained by the particular composition of the proteins of the fish egg chorion. The yield of oil extracted after proteolysis was 3.7% vs. 9.6% by chemical technique. The polyunsaturated fatty acids (PUFAs) amount in the oil phase was high (41.8%) with 34.7% n-3 PUFA accounting for total lipids. High-concentration of PUFA was found in the polar lipid fraction of the heavy phase where docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) accounted for 25.6 and 10.9% of total. lipids, respectively. (C) 2008 Elsevier Ltd. All rights reserved.
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