Browsing by Author "de Renobales, Mertxe"
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Item Enzymic hydrolysis of animal fats in organic solvents at temperatures below their melting points(1991-05) Virto, M. D.; Lascaray, Jose Miguel; Solozabal, Rodolfo; de Renobales, Mertxe; Tecnalia Research & InnovationLipase from Candida rugosa catalyzed the hydrolysis of inedible beef tallow and pork lard (edible and inedible) in the presence of organic solvents at temperatures below the melting point of the fat. Reactions were carried out at 50% substrate with 180 lipase units per gram of fat in a two-liter reactor. In the presence of isooctane (5-10%) beef tallow yielded 94% hydrolysis in 24 hr both at 37° and 31°C. Edible pork lard yielded 97% hydrolysis under these conditions and at temperatures as low as 25°C, while inedible lard gave hydrolysis intermediate between the other two fats.Item Hydrolysis of animal fats by immobilized Candida rugosa lipase(1994-01) Virto, María D.; Agud, Isabel; Montero, Sol; Blanco, Alicia; Solozabal, Rodolfo; Lascaray, JoséM M.; Llama, María J.; Serra, Juan L.; Landeta, L. Carlos; de Renobales, Mertxe; Centros PRE-FUSION TECNALIA - (FORMER); Tecnalia Research & InnovationLipase (triacylglycerol ester hydrolase, EC 3.1.1.3) from Candida rugosa was immobilized by adsorption on a commercially available microporous polypropylene support of 200- to 400-μm particle size. A contact period of 90 min allowed the highest degrees of hydrolysis to be achieved, particularly in the second and third hydrolysis reactions. The optimal hydrolysis conditions were 0.10 kg enzyme per kilogram fat, 50% (w/v) fat, and 40°C for 24 h. The immobilized enzyme can be repeatedly used and hydrolysis degrees of 90% or higher can be achieved. Of the three animal fats studied, edible pork lard consistently yielded the highest degrees of hydrolysis (95%) in the first hydrolysis reaction and inedible beef tallow the lowest (65%). The immobilized enzyme lost its activity above 45°C. The support could be easily recovered and reused up to 5 times.Item Hydrolysis of animall fats by lipase at temperatures below their melting points(1992-08) de Renobales, Mertxe; Agud, I.; Lascaray, J. M.; Múgica, J. C.; Landeta, L. C.; Solozábal, R.; Centros PRE-FUSION TECNALIA - (FORMER); Tecnalia Research & InnovationWe have studied the hydrolysis of high melting animal fats by the lipase from Candidarugosa at temperatures between 20°C and 37°C without the addition of surfactants or organic solvents. To establish the practical applications of this process we investigated the optimal conditions of the reaction at high substrate concentrations (50% fat w/v) to achieve 95% hydrolysis (or better) in 24 hours. Experiments were conducted in solid emulsions without constant stirring (500 ml total reaction volume). Under all conditions tested, edible pork lard was a better substrate than inedible beef tallow yielding up to 96% hydrolysis with as low as 0.3 g lipase/Kg fat or 98% hydrolysis with 0.5 g lipase/Kg fat. The optimum temperature for the hydrolysis of edible pork lard was around 30°C. Inedible beef tallow and pork lard did not exhibit a clear optimum temperature. Inedible lard gave results intermediate between those of edible lard and inedible beef tallow.