Hydrolysis of vegetable oils catalyzed by lipase extract powder from dormant castor bean seeds

Otimização Da Produção De Extrato Bruto De Mamona (Ricinus Communis L.) Contendo Atividade Lipolítíca.

“…Todavia, pode-se observar uma redução gradativa da atividade lipolítica conforme aumenta o tempo de incubação, muito provavelmente devido a inativação da enzima pela ação da acetona. Esses resultados apresentam um aprimoramento do extrato bruto obtido por Avelar et al, (2013) e Santos et al, (2013), cujos trabalhos não avaliaram o período ideal de incubação. Com base nesse experimento, adotou-se 4 horas com tempo ideal de incubação em acetona.…”

Significant enhancement of Pseudomonas aeruginosa FW_SH-1 lipase production using response surface methodology and analysis of its hydrolysis capability

“…All of the four different oils used in the hydrolysis analysis have different compositions of fatty acid. Both soybean and peanut oils have the highest percentage of long-chain polyunsaturated fatty acid such as linoleic acid (C 18:2 ) with 56.7% (w/w) and 27% (w/w) [20]. On the other hand, olive and rapeseed oils have low percentage of linoleic acid with only 10% (w/w) and 14% (w/w) and both of them contained high proportion of oleic acid.…”

Enzyme activation using dynamic manipulation of process variables.

“…For example, if there is a high concentration of a reactant, it will exist the effect of displacement of chemical equilibrium to product formation and possible inhibition of the catalyst by substrate excess, or even breakdown of the enzyme by a destabilizing effect at the active site caused by the high amount of alcohol, and then experimental designs would indicate the variable molar ratio as an important variable in the process [14,[18][19][20][21]23].…”

“…The temperature would also be considered important in the production of ester since its increase would promote a greater number of collisions between the reactant molecules, a possible denaturation of the enzyme and a reduction of the stability of the emulsion [7,16,18,19,[22][23][24]. The authors Coteron, A. et al [25], Kristensen, J.B. et al [15] and Paroul, N. et al [16], claim that temperature has three important roles in this type of reaction.…”

“…Avelar, M.H.M. et al [18] has shown that, for systems with enzymatic hydrolysis, high concentration of canola oil at low temperatures reduces the yield, attributing this effect to agglomeration of oil particles, which causes instability of the emulsion. This conclusion is valid also to this work and can even be extended to organic systems of organic alcohol and oil, but the interaction between the other variables is difficult to be interpreted or proven.…”