z-logo
Premium
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.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here