RT Journal Article
T1 Enzymic hydrolysis of animal fats in organic solvents at temperatures below their melting points
A1 Virto, M. D.
A1 Lascaray, Jose Miguel
A1 Solozabal, Rodolfo
A1 de Renobales, Mertxe
AB Lipase 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.
SN 0003-021X
YR 1991
FD 1991-05
LK https://hdl.handle.net/11556/3723
UL https://hdl.handle.net/11556/3723
LA eng
NO Virto , M D , Lascaray , J M , Solozabal , R & de Renobales , M 1991 , ' Enzymic hydrolysis of animal fats in organic solvents at temperatures below their melting points ' , JAOCS, Journal of the American Oil Chemists' Society , vol. 68 , no. 5 , pp. 324-327 . https://doi.org/10.1007/BF02657686
DS TECNALIA Publications
RD 30 jul 2024