초록

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Abstract ▼ AI-Helper

The lipase activity of crude enzyme extracted from the molded sardine meal(MSM) 'koji', and lipid classes and fatty acid composition of neutral lipid(NL) and phospholipid (PL) of MSM 'koji' were investigated. The optimum pH and temperature of the crude enzyme was 8.0 and $40^{\circ}C$ usi...

The lipase activity of crude enzyme extracted from the molded sardine meal(MSM) 'koji', and lipid classes and fatty acid composition of neutral lipid(NL) and phospholipid (PL) of MSM 'koji' were investigated. The optimum pH and temperature of the crude enzyme was 8.0 and $40^{\circ}C$ using olive oil emulsion as a substrate, but the residual activity depended on pH and temperature. Total lipid contents of the MSM 'koji' consisted of 15.33g/100g NL, 5.45g/100g PL respectively. The major lipid classes of NL were triglyceride ($53.4\%$) and free fatty acid($28.1\%$), that of PL were phosphatidylethanol($32.7\%$), phosphatidylinositol($25.5\%$), phosphatidylcholine($25.1\%$), lyso-phosphatidylcholine($7.3\%$) and sphingomyeline($3.5\%$). The prominent fatty acid fractions of NL were 16:0, 22:6, 18:1 n-9, 18:2n-6 and 20:5, with PL fractions the major fatty acid ratios were 22:6, 16:0, 18:1n-9, 18:2n-6 and 20:5, in the same respective order.