Premium
Increasing short‐chain fatty acid yield during lipase hydrolysis of a butterfat fraction with periodic aqueous extraction
Author(s) -
Lencki Robert W.,
Smink Natasja,
Snelting Heleen,
Arul Joseph
Publication year - 1998
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/s11746-998-0311-5
Subject(s) - butterfat , lipase , chemistry , triglyceride , hydrolysis , fatty acid , chromatography , lipolysis , triacylglycerol lipase , fraction (chemistry) , yield (engineering) , extraction (chemistry) , biochemistry , organic chemistry , enzyme , milk fat , cholesterol , adipose tissue , materials science , linseed oil , metallurgy
Factors affecting the release of short‐chain fatty acids during hydrolysis of a butterfat fraction with a 1,3‐positional and short‐chain‐specific Penicillium roqueforti lipase were investigated. When a short‐chain triglyceride fraction was used as substrate, as opposed to whole butterfat, the ratio of desirable flavor short‐chain free fatty acids (FFA) to undesirable medium‐chain FFA in the FFA fraction increased from 0.75 to 1.80. However, with both substrates, FFA accumulation eventually led to lipase inhibition and limited the total amount of triglyceride hydrolysis. This inhibition phenomenon was principally due to product inhibition. Periodically extracting the FFA with a buffer solution minimized this inhibition phenomenon, thereby significantly increasing lipase activity and the degree of triglyceride hydrolysis. Thus, on‐line extraction of FFA in lipase reactors has the potential of greatly increasing system productivity.