Pregled bibliografske jedinice broj: 23059
Optimization of enzymatic olive oil hydrolysis
Optimization of enzymatic olive oil hydrolysis // Abstracts Book, Enzyme Reaction Engineering / Vasić-Rački, Đurđa (ur.).
Zagreb: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 1997. str. P-23 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 23059 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Optimization of enzymatic olive oil hydrolysis
Autori
Giacometti, Jasminka ; Milin, Čedomila ; Vasić-Rački, Đurđa
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Abstracts Book, Enzyme Reaction Engineering
/ Vasić-Rački, Đurđa - Zagreb : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 1997, P-23
Skup
Enzyme Reaction Engineering
Mjesto i datum
Supetar, Hrvatska, 02.10.1997. - 04.10.1997
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
optimization; enzymatic hydrolysis; olive oil
Sažetak
Generally, it is a common to carry out the enzyme catalyzed hydrolysis in water. Candida cylindracea lipase solubilised in buffer solution in the presence of nonionic surfactant could catalyze the hydrolysis of triglycerides. On area of technological interests micelles is the lipase catalyzed hydrolysis of fats and oils because they provide an enormus interfacial area. The reaction rate of the lipase increases as the size of oil droplets as the same concentration of oil in the emulsion.
The aim of this study was to evalute the optimal conditions of the enzymatic hydrolysis of olive oil by nonspecific lipase from Candida cylindracea. The reaction was carried out in a batch magnetic stirred tank reastor at reaction temperature 37 C nad at 6.0 pH of the medium.
The results of these reactions showed the expressed activity of lipase about 60 % of olive oil content and maximum conversion of about 92.4 %.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
