RT Journal Article
T1 Hydrolysis of animal fats by immobilized Candida rugosa lipase
A1 Virto, María D.
A1 Agud, Isabel
A1 Montero, Sol
A1 Blanco, Alicia
A1 Solozabal, Rodolfo
A1 Lascaray, JoséM M.
A1 Llama, María J.
A1 Serra, Juan L.
A1 Landeta, L. Carlos
A1 de Renobales, Mertxe
AB Lipase (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.
SN 0141-0229
YR 1994
FD 1994-01
LK https://hdl.handle.net/11556/4450
UL https://hdl.handle.net/11556/4450
LA eng
NO Virto , 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
NO This work was partially supported by grants from the Spanish Ministry of Industry (CDTI) and the Department of Industry of the Basque Government.
DS TECNALIA Publications
RD 30 jul 2024