Abstract:
In an effort to improve the functionality and nutritional qualities of soybean oil,
the enzymatic transesterffication of cod liver oil-soybean oil (CLO-SBO) blends with
different ratios (1 :1, 2:3 and 3:2) in water-saturated hexane was investigated. The
enzyme used was 1, 3-specific lipase from Rhizomucor miehei. Results indicated
that SBO was rich with linoleic acid while CLO was abundant with omega-3
polyunsaturated fatty acids (n-3 PUFAs). Transesterffication between cod liver oil
and soybean oil did occur. Transesterffication did not much alter the fatty acid
composition in SBO: CLO (1:'1), the significant incorporated fatty acid was only DHA
compared with the control.
