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Oil and fat hydrolysis with lipase from Aspergillus sp.
Author(s) -
Fu X.,
Zhu X.,
Gao K.,
Duan J.
Publication year - 1995
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02638852
Subject(s) - lipase , hydrolysis , chemistry , aspergillus oryzae , food science , olive oil , triacylglycerol lipase , soybean oil , organic chemistry , chromatography , enzyme
Hydrolysis of olive oil, soybean oil, mink fat, lard, palm oil, coconut oil, and a hydrogenated, hardened oil with lipase from an Aspergillus sp. has been studied. The lipase had high specific activity (60,000 U/g) and did not show any positional specificity. The lipase proved to be a more effective catalyst than Lipolase from A. oryzae , with an optimal activity at 37°C and pH 6.5–7.0. It was activated by Ca 2+ but inactivated by organic solvents such as isopropanol and propanone. All substrates examined could be hydrolyzed to corresponding fatty acids with this enzyme at concentrations of 5–30 U/meq with yields of 90–99% in 2–24 h. The degree of hydrolysis was almost logarithmically linear with reaction time and occurred in two stages. The lipase was stable and could be repeatedly recycled for hydrolysis.