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Lipase‐catalyzed hydrolysis of palm oil
Author(s) -
Khor H. T.,
Tan N. H.,
Chua C. L.
Publication year - 1986
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/bf02645747
Subject(s) - palm stearin , candida rugosa , lipase , hydrolysis , palm oil , chemistry , palm , hexane , food science , triacylglycerol lipase , chromatography , organic chemistry , enzyme , physics , quantum mechanics
The hydrolysis of palm oil, palm olein and palm stearin, soybean oil, corn oil and peanut oil by the commercial lipase from Candida rugosa (formerly known as C. cylindracea ) was studied. The optimal conditions for the hydrolysis of palm oil by the lipase were established. The lipase from C. rugosa exhibits an optimal activity at 37 C and at pH 7.5. The optimal oil to hexane ratio is 1 g of oil to 0.5 ml hexane. The rate of hydrolysis of palm oil by the lipase is linear on a logarithmic scale. Under the same conditions, palm oil and palm olein were hydrolyzed at the same rate, whereas palm stearin was hydrolyzed much more slowly.