Oxidation kinetics of sardine oil have been determined at 40, 65 and 90 °C by measuring concentration of primary and secondary oxidation products in the presence of commercial immobilized lipases (Lipozyme 435, Lipozyme RM and Lipozyme TL) commonly used as biocatalyst in lipid modification reactions. Oxidation products concentration was found to be lower when the immobilized lipases were added at the highest temperatures studied. The lowest oxidation indices were observed in the presence of Lipozyme RM.

Although the mechanism to explain this decrease in the oxidation products is not still clear, these results might indicate that the use of these immobilized lipases in lipase-catalyzed reactions of fish oils at high temperature (90 °C) will yield higher reaction rates and also a reduction of the oxidation products formed due to oxidation of polyunsatured fatty acids.

在商业固定化脂肪酶（Lipozyme 435，Lipozyme RM和Lipozyme TL）存在下，通过测量一级和二级氧化产物的浓度，可以在40、65和90°C下测定沙丁鱼油的氧化动力学，该酶通常用作脂质修饰反应中的生物催化剂。当在研究的最高温度下添加固定化脂肪酶时，发现氧化产物的浓度较低。在Lipozyme RM的存在下观察到最低的氧化指数。

尽管尚不能解释这种氧化产物减少的机理，但这些结果可能表明，在高温（90°C）下，这些固定化脂肪酶在鱼油的脂肪酶催化反应中的使用将产生更高的反应速率，并且减少由于多不饱和脂肪酸的氧化而形成的氧化产物。