title: The effect of ultrasound on lipase-catalyzed hydrolysis of soy oil in solvent-free system.
abstract: Comparative studies of lipase-catalyzed hydrolysis of soy oil in solvent-free system were carried out in shaking bath and in ultrasonic bath. A suitable ultrasonic power of 1.64 W cm(-2) was determined to guarantee satisfactory hydrolysis extent and lipase activity. The influence of temperature, pH, enzyme concentration and water/oil ratio was investigated subsequently. Compared with that in shaking bath, optimum temperature and inactivation temperature of lipase in ultrasonic bath were about 5-10 degrees C higher, while pH effect in ultrasonic bath was similar; ultrasound also led to a smooth increase of reaction rate at relatively higher enzyme loading and less use of water to saturate hydrolysis substrate. In optimum conditions, the overall hydrolysis reaction rate in the ultrasonic bath process was above 2-fold than that in the shaking bath process.
authors.affiliation: School of Food Science and Technology, Southern Yangtze University, The Key Laboratory of Food Science and Safety, Ministry of Education, 1800 Lihudadao Road, Wuxi 214122, Jiangsu Province, PR China.
authors.forename: Yaxuan
authors.initials: Y
authors.lastname: Liu
authors.affiliation: School of Food Science and Technology, Southern Yangtze University, The Key Laboratory of Food Science and Safety, Ministry of Education, 1800 Lihudadao Road, Wuxi 214122, Jiangsu Province, PR China.
authors.forename: Qingzhe
authors.initials: Q
authors.lastname: Jin
authors.affiliation: School of Food Science and Technology, Southern Yangtze University, The Key Laboratory of Food Science and Safety, Ministry of Education, 1800 Lihudadao Road, Wuxi 214122, Jiangsu Province, PR China.
authors.forename: Liang
authors.initials: L
authors.lastname: Shan
authors.affiliation: School of Food Science and Technology, Southern Yangtze University, The Key Laboratory of Food Science and Safety, Ministry of Education, 1800 Lihudadao Road, Wuxi 214122, Jiangsu Province, PR China.
authors.forename: Yuanfa
authors.initials: Y
authors.lastname: Liu
authors.affiliation: School of Food Science and Technology, Southern Yangtze University, The Key Laboratory of Food Science and Safety, Ministry of Education, 1800 Lihudadao Road, Wuxi 214122, Jiangsu Province, PR China.
authors.forename: Wei
authors.initials: W
authors.lastname: Shen
authors.affiliation: School of Food Science and Technology, Southern Yangtze University, The Key Laboratory of Food Science and Safety, Ministry of Education, 1800 Lihudadao Road, Wuxi 214122, Jiangsu Province, PR China. Electronic address: WXG1002@hotmail.com.
authors.forename: Xingguo
authors.initials: X
authors.lastname: Wang
mesh_terms: D002175:Candida / Q000201:enzymology; D002384:Catalysis; D005230:Fatty Acids, Nonesterified / Q000737:chemistry / Q000528:radiation effects; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D008049:Lipase / Q000737:chemistry* / Q000528:radiation effects*; D012997:Solvents; D013024:Soybean Oil / Q000737:chemistry* / Q000528:radiation effects*; D013696:Temperature; D014867:Water / Q000737:chemistry
chemical_list: D005230:Fatty Acids, Nonesterified; D012997:Solvents; D014867:Water; D013024:Soybean Oil; D008049:Lipase