Hydrolysis of animal fats by immobilized Candida rugosa lipase

Simple item page
dc.contributor.authorVirto, María D.
dc.contributor.authorAgud, Isabel
dc.contributor.authorMontero, Sol
dc.contributor.authorBlanco, Alicia
dc.contributor.authorSolozabal, Rodolfo
dc.contributor.authorLascaray, JoséM M.
dc.contributor.authorLlama, María J.
dc.contributor.authorSerra, Juan L.
dc.contributor.authorLandeta, L. Carlos
dc.contributor.authorde Renobales, Mertxe
dc.contributor.institutionCentros PRE-FUSION TECNALIA - (FORMER)
dc.contributor.institutionTecnalia Research & Innovation
dc.date.accessioned2024-07-24T12:14:13Z
dc.date.available2024-07-24T12:14:13Z
dc.date.issued1994-01
dc.description.abstractLipase (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.en
dc.description.sponsorshipThis work was partially supported by grants from the Spanish Ministry of Industry (CDTI) and the Department of Industry of the Basque Government.
dc.description.statusPeer reviewed
dc.format.extent5
dc.identifier.citationVirto , M D , Agud , I , Montero , S , Blanco , A , Solozabal , R , Lascaray , J M , Llama , M J , Serra , J L , Landeta , L C & de Renobales , M 1994 , ' Hydrolysis of animal fats by immobilized Candida rugosa lipase ' , Enzyme and Microbial Technology , vol. 16 , no. 1 , pp. 61-65 . https://doi.org/10.1016/0141-0229(94)90110-4
dc.identifier.doi10.1016/0141-0229(94)90110-4
dc.identifier.issn0141-0229
dc.identifier.urihttps://hdl.handle.net/11556/4450
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=0027958488&partnerID=8YFLogxK
dc.language.isoeng
dc.relation.ispartofEnzyme and Microbial Technology
dc.relation.projectIDSpanish Ministry of Industry
dc.relation.projectIDCentro para el Desarrollo Tecnológico Industrial, CDTI
dc.relation.projectIDEusko Jaurlaritza
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subject.keywordsanimal fats hydrolysis
dc.subject.keywordsCandida rugosa
dc.subject.keywordsEC 3.1.1.3
dc.subject.keywordsimmobilized enzyme
dc.subject.keywordsLipase
dc.subject.keywordsorganic solvents
dc.subject.keywordsBiotechnology
dc.subject.keywordsBioengineering
dc.subject.keywordsBiochemistry
dc.subject.keywordsApplied Microbiology and Biotechnology
dc.titleHydrolysis of animal fats by immobilized Candida rugosa lipaseen
dc.typejournal article
Files