Study on Lipase-Catalyzed Hydrolysis of Olive Oil at Oil-Water Interface

被引：2
|
作者：
Li, Xiaoru [1 ]
Zhang, Jian [1 ]
机构：
[1] Shanxi Univ, Sch Chem & Chem Engn, Taiyuan, Peoples R China
来源：
TENSIDE SURFACTANTS DETERGENTS | 2020年 / 57卷 / 03期
关键词：
Candida sp. 99-125 lipase; olive oil; interface; hydrolysis; response surface Methodology; HEMP SEED OIL; ENZYMATIC-HYDROLYSIS; OPTIMIZATION; BIODIESEL; PERFORMANCE; KINETICS;
D O I：
10.3139/113.110681
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Olive oil was selected as the oil substrate and hydrolyzed by Candida sp. 99-125 lipase. The hydrolysis rate of olive oil was used as an indicator. Based on the single factor experiment, the effects of dosage of Candida sp. 99-125 lipase, reacting temperature, pH value and water-oil ratio were investigated. Box-Behnken center combination and response surface methodology were utilized to optimize the hydrolysis rate. The results showed that the significant differences of each single factor on lipase hydrolysis of olive oil on the oil-water interface were different. pH value is the first significance factor, and the significance of water oil ratio on lipase hydrolysis of olive oil is second only to pH value. Finally, the mechanism of Candida sp. 99-125 lipase hydrolyzing olive oil at the oil-water interface was discussed.
引用
收藏
页码：211 / 221
页数：11
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