%0 Journal Article
%A de Renobales, Mertxe
%A Agud, I.
%A Lascaray, J. M.
%A Múgica, J. C.
%A Landeta, L. C.
%A Solozábal, R.
%T Hydrolysis of animall fats by lipase at temperatures below their melting points
%D 1992
%@ 0141-5492
%U https://hdl.handle.net/11556/4073
%X We 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.
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