Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor

Abstract

Commercial lipases, from porcine pancreas (PPL), Candida rugosa (CRL), and Thermomyces lanuginosus (Lipozyme TL IM), were investigated in terms of their efficiency for the hydrolysis of safflower oil (SO) for the liberation of free linoleic acid (LA), used as a flavor precursor. Although PPL, under the optimized conditions, showed a high degree of hydrolysis (91.6%), its low tolerance towards higher substrate concentrations could limit its use for SO hydrolysis. In comparison to the other investigated lipases, Lipozyme TL IM required higher amount of enzyme and an additional 3 h of reaction time to achieve its maximum degree of SO hydrolysis (90.2%). On the basis of the experimental findings, CRL was selected as the most appropriate biocatalyst, with 84.1% degree of hydrolysis. The chromatographic analyses showed that the CRL-hydrolyzed SO is composed mainly of free LA.

Hydrolysis of Triglycerides in Cream Using Porcine Pancreatic Lipase

“…Kermasha et al demonstrated that the flavor precursor, linoleic acid, could be produced via the hydrolysis of safflower oil when using PPL, lipase from Candida rugosa (CRL), and lipase from Thermomyces lanuginosus (Lipozyme TL IM). 7 The results from this experiment demonstrated that PPL was able to hydrolyze safflower oil to free linoleic acid in a high level of conversion (91.6%); however, PPL was not tolerant to high concentrations of the substrate, safflower oil, so it was deemed to have practical limitations. CRL was discovered to be the most suitable enzyme for the conversion of safflower oil to linoleic acid because it possessed a high level of stability under the established reaction conditions and was able to perform the hydrolysis of safflower in a high level of conversion with high purity (84.1%).…”

“…One such set of topics that can be challenging for GOB students to understand are enzymes, the function of enzymes, and what factors affect the reactivity of enzymes. Enzyme experiments have been developed and published for implementation in an undergraduate curriculum. − While many of these experiments qualitatively demonstrate the role enzymes play in a reaction, there are experimental limitations for others. One example, the enzyme experiment within Timberlake, utilizes amylase to demonstrate the properties of enzymes and the factors that affect their reactivity.…”

Substrate-Specificity ofCandida rugosaLipase and Its Industrial Application

“…For example, commercial CRL hydrolyzes butter oil in the absence of organic solvents and showed higher specificity toward butyric acid relative to Pseudomonas fluorescein lipase after 3 h of hydrolysis at 40 °C (22 vs 8 mol %, respectively) rendering it an ideal choice for a biological catalyst to generate useful dairy flavor profiles . Furthermore, immobilized CRL has been used for the enrichment of the production of omega-3 polyunsaturated fatty acids (eicosapentaenoic acid and docosahexaenoic acid) through hydrolysis of fish oil , or the hydrolysis of different plant oils to produce linoleic acid (LA), used as a flavor precursor, e.g., castor oil (conversion of 47%), safflower oil (conversion of 84%) and borage oil (conversion of 46%) …”

Characterization of Microbial Community Composition in the Fermentation Starter (Daqu) Reveals a Distinct Dominant Species Combination Potentially Contributing to the Flavor of Chinese Gujingtribute Liquor

“…The latter two species both can produce a series of useful enzymes for fermentation purposes. Aziz et al (2015) [15] investigated a lipase from Thermomyces lanuginosus in terms of their efficiency for the hydrolysis of safflower oil for the liberation of free linoleic acid used as a flavor precursor. Omar et al (2016) [16] employed immobilized lipase from Thermomyces lanuginosus to hydrolyze anhydrous milk fat and anhydrous buffalo milk fat, then used solid-phase micro-extraction gas chromatography/mass spectrometry to identify volatile flavouring compounds, and observed high amount of butanoic and hexanoic acids and other flavor compounds.…”