The effect of ultrasound on lipase-catalyzed hydrolysis of soy oil in solvent-free system.
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.
Liu
Yaxuan
Y
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.
Jin
Qingzhe
Q
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.
Shan
Liang
L
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.
Liu
Yuanfa
Y
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.
Shen
Wei
W
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.
Wang
Xingguo
X
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.
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
D005230:Fatty Acids, Nonesterified; D012997:Solvents; D014867:Water; D013024:Soybean Oil; D008049:Lipase