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
收藏
页码：71 / 76
页数：6
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