Castejón, NataliaMoreno Pérez, SoniaAbreu Silveira, ErickFernández Lorente, GloriaGuisan, José M.Señoráns, Francisco J.2022-02-222022-02-222019Castejón, N., Moreno-Pérez, S., Abreu Silveira, E., Fernández Lorente, G., Guisan, J. M., & Señoráns, F. J. (2019). Synthesis of omega-3 ethyl esters from chia oil catalyzed by polyethylene glycol-modified lipases with improved stability. Food Chemistry, 271, 433-439. https://doi.org/10.1016/j.foodchem.2018.07.2150308-81461873-7072http://hdl.handle.net/11268/10793Enzymatic synthesis of fatty acid ethyl esters (FAEE) from chia (Salvia hispanica L.) oil has been performed with different modified derivatives and compared with commercial immobilized lipases to produce omega-3 rich FAEE. Therefore, the main objective was to synthesize omega-3 esters from chia oil catalysed by polyethylene glycol-modified lipases using a biocatalyst with higher stability than commercial derivatives. Lipase from Thermomyces lanuginosus (TLL) was immobilized by hydrophobic adsorption on Sepabeads C-18 followed by a physicochemical coating of lipase surface with a dense layer of PEG. Ethanolysis reactions were carried out using pressurized liquid extracted chia seed oil and with different lipase derivatives to compare the omega-3 FAEE yield and ratio of reaction products, which were analysed by HPLC-ELSD. Furthermore, reutilization of lipase derivatives was studied to evaluate the stability after several reaction cycles to minimize decreasing of catalytic activity and develop a feasible enzymatic process for food industrial applications.engÁcidos grasos Omega-3PolietilenglicolesÉsteresjournal article10.1016/j.foodchem.2018.07.215restricted accessEnzimaIndustria alimentaria