THE IMMOBILIZATION OF LIPASES FOR THE HYDROLYSIS OF FATS AND OILS

被引：0

作者：

BAILIE, PM

MCNERLAN, SE

ROBINSON, E

MURPHY, WR

机构：

[1] QDM LABS,BELFAST,ANTRIM,NORTH IRELAND

[2] QUEENS UNIV BELFAST,DEPT CHEM ENGN,BELFAST BT9 5AH,ANTRIM,NORTH IRELAND

来源：

FOOD AND BIOPRODUCTS PROCESSING | 1995年 / 73卷 / C2期

关键词：

IMMOBILIZED LIPASE; HYDROLYSIS; OILS; BEEF TALLOW; FATTY ACIDS;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Six porous, particulate supports were characterised by electron microscopy and BET analysis and subsequently evaluated as hydrophobic adsorbents for the attachment of lipases for use in oil/fat hydrolysis. A polypropylene based support (CHPP) with the greatest surface area (52.4 m(2) g(-1)) exhibited the highest retention of lipase activity. The suitability of various lipases attached to CHPP for the hydrolysis of beef tallow or olive oil was determined over a range of temperatures and pH values. Larger scale hydrolysis was performed using a packed bed reactor with recycle loop.

引用

页码：71 / 76

页数：6

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