1995
DOI: 10.1002/lipi.19950970903
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Synthesis of Oleyl Oleate with Immobilized Lipase from Mucor miehei

Abstract: The synthesis of oleyl oleate with immobilized 1.3-specific lipase from Mucor miehei is presented in this article. Oleyl alcohol was esterified with oleic acid in the presence of a Mucor miehei lipase (lipo-zyrnelM) to obtain oleyl oleate. The effets of various temperatures and various enzymehubstrate ratios have been investigated to determine optimal conditions for the esterification process. The highest conversion of oleic acid 86.9% was obtained at 50°C. The optimal addition of lipase to substrates was dete… Show more

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Cited by 2 publications
(4 citation statements)
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“…The relatively high activation energy indicates that the reaction is not controlled exclusively by internal diusion within the enzyme beads (Levenspiel, 1999). The apparent activation energy for the reaction is of the same order that has been reported for other esteri®cation reactions (Jenta et al, 1997;Kee et al, 1999;Krmelj et al, 1995;Pecnik and Knez, 1992).…”
Section: Activation Energymentioning
confidence: 55%
“…The relatively high activation energy indicates that the reaction is not controlled exclusively by internal diusion within the enzyme beads (Levenspiel, 1999). The apparent activation energy for the reaction is of the same order that has been reported for other esteri®cation reactions (Jenta et al, 1997;Kee et al, 1999;Krmelj et al, 1995;Pecnik and Knez, 1992).…”
Section: Activation Energymentioning
confidence: 55%
“…1B). As already noted, the rate of esterification was related to the amount of enzyme involved (9,12,19,(21)(22)(23). In our hands, the minimum concentration of Lipozym IM necessary to achieve maximum conversion yield (92% in 15 h) was 4% (w/w reactants).…”
Section: Resultsmentioning
confidence: 80%
“…Hence, the biological production of such esters is of much current commercial interest. In this context, the use of immobilized lipases working in nonaqueous media (3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14) has potential since esters produced from natural acids and alcohols may be considered as natural. This mode of production is of great interest, as it would make food industry less dependent on seasonal, climatic, and geographical variations.…”
mentioning
confidence: 99%
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