The application of lipases for modification of fats and oils by interesterification is expected to become a parallel route to that of developing the oil seed plants into producing fats and oils of desired characteristics. Total hydrolysis of fats and oils using microbial lipases in order to produce free fatty acids is being investigated. At present it is not clear, whether this type of process will be technically and economically feasible compared to the traditional high temperature, high pressure process mentioned. Methods for the evaluation of characteristics as position specificity and specificity towards short chain versus long chain (C14–C20) fatty acids have been described, as well as methods for the evaluation of interesterification and hydrolysis of fats and oils.
A novel immobilized glucoamylase has been developed, which is suited to act in some new processes, e. g. if the saccharification has to be stopped at a certain DE, if limited reactor capacity makes a short residence time necessary, or if the enzyme is unwanted in the product. Application of this enzyme in complete saccharification of starch has been investigated. Max. obtainable DX at 30% DS has been around 94% with this enzyme, where with the same substrate a DX of 96.0 – 96.5% has been obtained with AMG. In addition to this lower degree of hydrolysis, a process with this enzyme has appeared more dependent on the DE of the substrate. The necessary prefiltrations and the problem of retrogradation have been the limiting factors for using low DE maltodextrins. Potential applications of this enzyme which could have economical interest today include treatment of syrup for adjustment or control of carbohydrate spectra, e. g. for production of high conversion syrups or for reduction of oligosaccharide content in raffinate syrups.
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