Kinetics of lipase-catalyzed hydrolysis of olive oil

Production and partial characterization of lipase from Penicillium verrucosum obtained by submerged fermentation of conventional and industrial media

“…and obtained 28 °C and 7.0 as optimal temperature and pH, respectively. The literature reports that in many cases neutral pH is generally defined as optimum for lipase activity (TAN et al, 2003;ABBAS et al, 2002;BURKERT, 2002;KAMINI et al, 1998;FADILOGLU;SOYLEMEZ, 1997;FREIRE et al, 1997;BENJAMIN;PANDEY, 2001). …”

“…Runs 1, 8 and the central points led to the highest lipase activities. The temperature of 37 °C and (2) 3 (1) 1 (3) 1 (2) 2.12 ± 0.6 2.99 ± 0. pH 7.0 are the conditions of the central points and were also defined as optimal for the lipases obtained by Fadiloglu and Soylemez (1997) when using Candida sp. and by Burkert (2002), who characterized the crude enzymatic extract of Geotrichum candidum NRRL-Y552.…”

Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

“…In recent years, there has been considerable interests in correlating monounsaturated fatty acids (mainly oleic acid) and minor components (phenolic compounds, alpha-tocopherol and carotenoids, squalene, simple triterpenes, and volatile compounds) in EVOO with health benefits {e.g., antihypertensive activity [1], chemopreventive activity [2], tumor-inhibitory activity [3], and anti-inflammatory activity [4]} and positive sensory attributes [5][6][7]. However, due to high levels of unsaturated fatty acids and the presence of endogenous enzymes such as lipase, polyphenol oxidase, and peroxidase, EVOO is also prone to lipid oxidation and enzymatic hydrolysis which favors autoxidation [8][9][10]. EVOO oxidation is highly dependent on factors including the storage of olive fruit prior to processing [11], the techniques of oil extraction [12], the exposure degree of oxygen, light, and temperature [13], and the packaging [14] and storage conditions of the final product [15], which could greatly change the chemical composition of the oil, leading to unpleasant off-flavors and eventually degrading the quality.…”

Esterification of Glucose by Coconut Oil Fatty Acids Using Immobilized CandidarugosaLipaseE.C.3.1.1.3. inCa-alginate Matrix

“…The largest percentage conversion of the fatty acid was obtined at a temperature of 35 °C, Fig.2a, according to the previous study shown that thelipaseoptimal temperatureis between30-35°C [18]. Previous studies using the free enzyme get the optimum temperature at 30 o C. This is because the use of lipase immobilized on Ca-alginate gel matrix required a greater kinetic energy.…”