Increasing short‐chain fatty acid yield during lipase hydrolysis of a butterfat fraction with periodic aqueous extraction

Abstract

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.

EFFECTS OF ENZYMATIC HYDROLYSIS ON CRUDE PALM OLEIN BY LIPASE FROM CANDIDA RUGOSA

“…(1992) reported that FFA decreased the hydrolytic activity of P. cepacia lipase in olive oil. Similar results are reported by Lenki et al. (1998) for the hydrolysis of butterfat fraction.…”

Rapid Analysis of Acylglycerols in Low Molecular Weight Milk Fat Fractions

“…Milk fat contains many compounds with novel functionality (e.g. short-chain fatty acids) [4][5][6][7], and industrialscale short-path distillation (SPD) is a popular technique for their separation and purification [8][9][10]. The development, optimization and control of a commercial MF SPD system requires an analysis technique that is fast, accurate and economical.…”