Authors : E. Matouba , B. Mabiala , J.M. Nzikou , M. Linder , J. Fanni , S. Desobry and M. Parmentier
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 Aspergillus oryzae (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 T1 and T2 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.
E. Matouba , B. Mabiala , J.M. Nzikou , M. Linder , J. Fanni , S. Desobry and M. Parmentier , 2008. Rheological and Thermal Properties of Salmon Oil after Aspergillus oryzae Lipolysis. Journal of Engineering and Applied Sciences, 3: 656-663.