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Lipolysis of Butter Oil by an Immobilized Kid Goat Pregastric Esterase
Author(s) -
Hill C.G.,
Ghannouchi S.,
Garcia H.S.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08861.x
Subject(s) - chemistry , lipolysis , hydrolysis , anhydrous , butterfat , chromatography , esterase , immobilized enzyme , biochemistry , enzyme , food science , organic chemistry , milk fat , adipose tissue , linseed oil
A kid goat pregastric esterase immobilized in a continuous flow, hollow‐fiber reactor was employed to hydrolyze anhydrous milkfat, producing lipolyzed butter oil. The effects of temperature and pH on the rate of lipolysis were monitored by titration of the effluent stream for total acidity. The overall rate of hydrolysis was fastest at 40 °C and pH 6.0. The reaction rate was modeled by an expression of the general Michaelis‐Menten form based on a ping pong bi bi mechanism. Nonlinear regression analyses indicated that the experimental data were consistent with the form of the ping pong bi bi mechanism that assumes that the rate‐controlling step is acylation of the enzyme.