de Renobales, MertxeAgud, I.Lascaray, J. M.Múgica, J. C.Landeta, L. C.Solozábal, R.2024-07-242024-07-241992-08de Renobales , M , Agud , I , Lascaray , J M , Múgica , J C , Landeta , L C & Solozábal , R 1992 , ' Hydrolysis of animall fats by lipase at temperatures below their melting points ' , Biotechnology Letters , vol. 14 , no. 8 , pp. 683-688 . https://doi.org/10.1007/BF010216430141-5492https://hdl.handle.net/11556/4073We 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.6enginfo:eu-repo/semantics/restrictedAccessjournal article10.1007/BF01021643BiotechnologyBioengineeringApplied Microbiology and Biotechnologyhttp://www.scopus.com/inward/record.url?scp=0026701182&partnerID=8YFLogxK