Effects of process variables and additives on mustard oil hydrolysis by porcine pancreas lipase

Abstract

-Selective hydrolysis of brown mustard oil (from Brassica juncea) with regioselective porcine pancreas lipase was studied in this work. Buffer and oil phase were considered as the continuous and dispersed phases, respectively. Effects of speed of agitation, pH of the buffer phase, temperature, buffer-oil ratio and enzyme concentration on hydrolysis were observed. The best combination of process variables was: 900 rpm, pH 9, 35 ºC, buffer-oil ratio of 1:1 and enzyme concentration of 10 mg/g oil. These standard conditions led to 50% hydrolysis and selective production of 55% erucic acid in 6 h. Cations like Mg 2+ and Ca 2+ increased hydrolysis, but Cu 2+ strongly inhibited it. Organic solvents decreased hydrolysis, though the decrease was minimum for isooctane. A mixed surfactant comprising of Span 80 and Tween 80 increased erucic acid production by 57% at a buffer-oil ratio of 0.2:1.

Heterologous expression of lipases YLIP4, YLIP5, YLIP7, YLIP13, and YLIP15 from Yarrowia lipolytica MSR80 in Escherichia coli: Substrate specificity, kinetic comparison, and enantioselectivity

“…In case of castor oil that is rich in hydroxyl fatty acids, YLIP15 showed an unusually high hydrolysis. This is in contrast to most reports that suggest that generally lipases from fungi, such as Aspergillus niger , Rhizopus delemar , Humicola lanigunose , and bacterial origin are able to hydrolyze castor oil .…”

Agroindustrial Wastes as Alternative for Lipase Production by Candida viswanathii under Solid-State Cultivation: Purification, Biochemical Properties, and Its Potential for Poultry Fat Hydrolysis

“…This fact may be related to the absence of ions stabilizing the enzyme structure during the formation of fatty acid-lipase complex. Bengtsson and Olivecrona [ 63 ] related that the formation of this complex is considered to be the major factor in product inhibition during triacylglycerol hydrolysis. Bengtsson and Olivecrona [ 64 ] reported that the cations of inorganic salts form salts with fatty acids and thus remove them from the oil-water interface.…”

Production of Antioxidant Egg White Hydrolysates in a Continuous Stirred Tank Enzyme Reactor Coupled with Membrane Separation Unit

“…The same trend is observed in the reversed case, but the achieved DH is lower. High values of both impeller speed and permeate flow rate lead to lower values of DH probably due to the high shear stress conditions, under which enzyme deactivation suppresses the positive effects of efficient mass transfer (Goswami et al 2012). High impeller speeds could also provide conditions for generation of foam which are additionally favored by foaming properties of produced peptides (Nouri et al 1997).…”