Rice Bran Lipase Catalyzed Esterification of Palm Oil Fatty Acid Distillate and Glycerol in Organic Solvent

Rice Bran Lipase Catalyzed Esterification of Palm Oil Fatty Acid Distillate and Glycerol in Organic Solvent

Rice bran lipase (RBL) was delipidated to enhance its stability in organic solvent and its esterification activity at elevated temperature. The esterification activity of delipidated RBL increased as temperature was increased from 45 to 65℃. The esterification activity of delipidated RBL at 65℃ was...

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Veröffentlicht in:Biotechnology and bioprocess engineering 2007-06, Vol.12 (3), p.250-256
Hauptverfasser: Chong, Fui Chin (Universiti Putra Malaysia, Selangor, Malaysia), Tey, Beng Ti (Universiti Putra Malaysia, Selangor, Malaysia), Mohd Dom, Zanariah (Universiti Putra Malaysia, Selangor, Malaysia), Cheong, Kok Hing (Universiti Putra Malaysia, Selangor, Malaysia), Satiawihardja, Budiatman (Universiti Putra Malaysia, Selangor, Malaysia), Nordin Ibrahim, Mohd (Universiti Putra Malaysia, Selangor, Malaysia), Rahman, Russly Abdul (Universiti Putra Malaysia, Selangor, Malaysia), Awang Biak, Dayang Radiah (Universiti Putra Malaysia, Selangor, Malaysia), Ling, Tau Chuan (Universiti Putra Malaysia, Selangor, Malaysia), E-mail: ltc555@eng.upm.edu.my
Format: Artikel
Sprache:eng
Schlagworte:
ACIDE GRAS LIBRE
ACIDOS GRASOS LIBRES
ACILGLICEROLES
ACYLGLYCEROLE
ACYLGLYCEROLS
Chromatography
enzymatic synthesis
ESTERIFICACION
ESTERIFICATION
Fatty acids
FREE FATTY ACIDS
GLICEROL
GLYCEROL
High temperature
n-Hexane
Oil
Oryza sativa
Palm oil
palm oil fatty acid
Rice
Rice bran
rice bran lipase
Silica
silica gel
Solvents
Temperature
Temperature effects
Thin layer chromatography
Triacylglycerol lipase
Water temperature
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Zusammenfassung:Rice bran lipase (RBL) was delipidated to enhance its stability in organic solvent and its esterification activity at elevated temperature. The esterification activity of delipidated RBL increased as temperature was increased from 45 to 65℃. The esterification activity of delipidated RBL at 65℃ was about 14 times greater than that of the non-delipidated RBL. As temperature was further increased to 75℃, the non-delipidated RBL lost all esterification activity, whereas the delipidated RBL retained approximately 48% of its esterification activity.
ISSN:1226-8372
1976-3816
DOI:10.1007/BF02931100