Enzymic interesterification of fats: Factors influencing the choice of support for immobilized lipase

Wisdom, Richard; Dunnill, P.; Lilly, M. D.; Macrae, Alasdair R.

doi:10.1016/0141-0229(84)90093-0

Cited by 104 publications

(28 citation statements)

References 6 publications

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“…Many methods have been used to immobilize lipases, including adsorption or precipitation onto hydrophobic materials (Wisdom et al, 1984), covalent attachment to functional groups (Shaw et al, 1990), entrapment in polymer gels (Telefoncu et al, 1990), adsorption in macroporous anion exchange resins (Rizzi et al, 1992), microencapsulation in lipid vesicles (Balcão et al, 1996), and sol-gel entrapment Krishnakant and Madamwar, 2001). G. candidum lipases A and B were immobilized on Accurel EP 100 porous polypropylene supports, precoated with ovalbumin to increase stability in organic solvents and at elevated temperatures (Charton and Macrae, 1992).…”

Section: Immobilization Of Lipasesmentioning

confidence: 99%

Production, purification, characterization, and applications of lipases

Sharma

Chisti

Banerjee

2001

Biotechnology Advances

1,286

712

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Lipases (triacylglycerol acylhydrolases, EC 3.1.1.3) catalyze the hydrolysis and the synthesis of esters formed from glycerol and long-chain fatty acids. Lipases occur widely in nature, but only microbial lipases are commercially significant. The many applications of lipases include speciality organic syntheses, hydrolysis of fats and oils, modification of fats, flavor enhancement in food processing, resolution of racemic mixtures, and chemical analyses. This article discusses the production, recovery, and use of microbial lipases. Issues of enzyme kinetics, thermostability, and bioactivity are addressed. Production of recombinant lipases is detailed. Immobilized preparations of lipases are discussed. In view of the increasing understanding of lipases and their many applications in high-value syntheses and as bulk enzymes, these enzymes are having an increasing impact on bioprocessing. D

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Section: Immobilization Of Lipasesmentioning

confidence: 99%

Production, purification, characterization, and applications of lipases

Sharma

Chisti

Banerjee

2001

Biotechnology Advances

1,286

712

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“…A interesterificação é um dos métodos de modificação de lipídios mais utilizados (WISDOM, 1984). Trata-se da substituição de ácidos graxos esterificados ao glicerol pela reação química entre um triacilglicerol e um ácido graxo ou entre dois triacilgliceróis.…”

Section: A Interesterificação E Seus Usosunclassified

Interesterificação Enzimática Na Obtenção De Substitutos Da Manteiga De Cacau

Porte

1999

B. do CEPPA

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Apresenta breve revisão bibliográfica sobre interesterificação química e enzimática, abordando os aspectos gerais e comparando seus usos. Enfoca também a produção de substitutos da manteiga de cacau a partir de óleos vegetais e outros alimentos por interesterificação enzimática. INTRODUÇÃOA cada dia cresce a preocupação com a qualidade dos alimentos industrializados que são consumidos. Por isso, nova demanda por produtos "naturais" e "nutritivos" tem impulsionado todas as áreas da indústria alimentícia na busca de processamentos mais brandos, que melhorem os produtos e ainda sirvam como apelo comercial. Neste sentido, métodos não convencionais de processamento, como o emprego de enzimas, em substituição a drásticos tratamentos térmicos e químicos na indústria de óleos e confeitaria, visando obtenção de substitutos da manteiga de cacau, vêm conquistando espaço na produção de alimentos. A INTERESTERIFICAÇÃO E SEUS USOSA interesterificação é um dos métodos de modificação de lipídios mais utilizados (WISDOM, 1984). Trata-se da substituição de ácidos graxos esterificados ao glicerol pela reação química entre um triacilglicerol e um ácido graxo ou entre dois triacilgliceróis. Com a formação de novo triglicerídio, novas propriedades organolépticas, físicas e químicas são adquiridas. MARANGONI & ROUSSEAU (1995) definem-na como a substituição de ácidos graxos dentro e entre triglicerídios.A interesterificação pode ser química ou enzimática. A interesterificação química, conhecida desde 1844, é o método de interesterificação mais empregado na indústria nos dias atuais (MARANGONI & ROUSSEAU, 1995;ALLEN, 1996). É realizada por meio de bases fortes, ácidos, metais e, principalmente, alcóxidos de sódio (notadamente o metóxido de sódio), promovendo a migração não controlada e aleatória de ácidos graxos nos *

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“…The use of an immobilized lipase for interesterification allows retention of the lipase in batch or continuous-flow reactor operation (Wisdom et al, 1984). The effects of reduced solvent levels in reaction mixtures for fat interesterification using lipase immobilized on diatomaceous earth have been examined by Ison et al (1988).…”

Section: Interesterificationmentioning

confidence: 99%

“…Some of the insoluble support materials commonly employed are porous glass and its derivatives (Brockman et al, 1973;Kobayashi et al, 1980;Marlot et al, 1985), diatomaceous earth or kieselguhr (Kroll et al, 1980;Macrae, 1983;Kimura et al, 1983;Wisdom et al, 1984;Ison et al, 1988), Duolite (Kimura et al, 1983), cellulose and its derivatives (Horiuti and Imamura, 1978;, silica and its derivatives (Wisdom et al, 1985;, clay , alumina (Marlot et al, 1985), stainless steel (Lieberman and Ollis, 1975), nylon , polyethylene and its derivatives, polypropylene and its derivatives, (Kimura et al, 1983;Yokozeki et al, 1982), polystyrene (Kang and Rhee, 1989), polyacrylamide (Tahoun, 1986), polyurethane (Marlot et al. 1985), sephadex (Kang and Rhee, 1988), gelatin (Schafer, 1975), alginate (Omar et al, 1988), Dowex (Kobayashi et al, 1980), collagen (Karube et al, 1977), polyethylene glycol attached to magnetite (Takahashi et al, 1987), and fragments of fungal mycelia (Bell et al, 1981) or bacterial cell walls (Kosugi and Suzuki, 1973).…”

Section: Support Materialsmentioning

confidence: 99%

Hydrolysis of fats and oils with moist oat caryopses

Parmar

Hammond

1994

J Americ Oil Chem Soc

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To improve the economic feasibility of hydrolyzing fats and oils with moist oat caryopses, various factors affecting the efficiency of the process were studied. Caryopses produced with an impact‐type dehuller exhibited greater lipase activity than those produced by a wringer‐type dehuller. Abrasion of oat caryopses against each other in a fluidized bed released particles rich in lipase. Such lipase concentrates could be added to moist caryopsis reactors to speed fat hydrolysis. Beef tallow, lard, soybean oil and crambe oil were hydrolyzed more efficiently than corn oil, castor oil and milk fat. The poor hydrolysis of castor oil was attributed to the formation of esters with the hydroxy group of ricinoleic acid, and the hydrolysis of castor oil was increased by dilution of the substrate with hexane. Diglycerides inhibited the hydrolysis and accounted for the slower hydrolysis of corn oil. Hydrolysis of milk fat by moist oat caryopses resulted in preferential hydrolysis of C6 to C10 acids. Erucic acid was released from crambe oil at significantly slower rates than the other acyl groups. High conversions of fats and oils to free fatty acids could be attained by (i) exposing the fats and oils to two to three lots of moist caryopses, (ii) the use of special oat varieties with elevated lipase content, (iii) the addition of oat lipase concentrates to moist caryopsis reactors, and (iv) dilution of the substrate with hexane. Estimates of the cost of producing free fatty acids with these processes indicated that the first three should be profitable. Growth ofClostridium sporogenes spores could not be demonstrated in caryopsis reactors. During the incubation of moist oat caryopses immersed in oil, the free fatty acid content of the internal caryopsis lipid increased only slightly, but there were changes in its fatty acid composition.

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Enzymic interesterification of fats: Factors influencing the choice of support for immobilized lipase

Cited by 104 publications

References 6 publications

Production, purification, characterization, and applications of lipases

Production, purification, characterization, and applications of lipases

Interesterificação Enzimática Na Obtenção De Substitutos Da Manteiga De Cacau

Hydrolysis of fats and oils with moist oat caryopses

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