scholarly journals Enzymatic Hydrolysis of Used-Frying Oil Using Candida Rugosa Lipase in Solvent-Free System

2014 ◽  
Vol 67 (2) ◽  
Author(s):  
Roslina Rashid ◽  
Nor Athirah Zaharudin ◽  
Ani Idris
Keyword(s):  
Fatty Acids ◽  
Candida Rugosa ◽  
Agitation Speed ◽  
Frying Oil ◽  
Degree Of Hydrolysis ◽  
Free System ◽  
Used Frying Oil ◽  
Hydrolysis Process ◽  
Solvent Free System ◽  
Hydrolysis Of

The effects of enzymatic hydrolysis of used-frying oil were carried out using an immobilized lipase from Candida rugosa in solvent-free system. Used-frying oil was used as a substrate in this study due to abundance amount of used-frying oil present in Malaysia as its disposal problem become a very serious environmental issue. The high free fatty acids (FFA) content in used-frying oil has raised the interest for the utilization of this waste into valuable products. Even though used-frying oil is not suitable for human consumption and being extensively used for biodiesel production, FFA from used-frying oil could be utilized to produce various types of non-edible products. Effects of enzyme loading, water content, reaction temperature, buffer pH and agitation speed on the degree of hydrolysis were investigated. The experiments were conducted at constant 3 hours reaction time. It was found that the effect of variables were very significant by influencing the hydrolysis process. The hydrolysis process achieved the highest yield of fatty acids at enzyme concentration of 1.5% (w/v), buffer volume to oil volume ratio of 3:1, temperature of 40 ˚C, pH of 7 and agitation speed of 220 rpm. Under these described conditions, nearly 98.1% degree of hydrolysis was achieved. A kinetic model based on Michaelis-Menten equation was used to determine the rate constant of Vmaxand Kmand it was found that the values are20.8333µmol/ml.min and0.0833g/ml respectively which were gained from Lineweaver-Burk plot.

Enzymatic Hydrolysis of Used-Frying Oil Using Candida rugosa Lipase

2014 ◽  
Vol 67 (3) ◽  
Author(s):  
Roslina Rashid ◽  
Nor Athirah Zaharudin ◽  
Ani Idris
Keyword(s):  
Fatty Acids ◽  
Immobilized Lipase ◽  
Candida Rugosa ◽  
Frying Oil ◽  
Biodiesel Production ◽  
Human Consumption ◽  
Free System ◽  
Used Frying Oil ◽  
Hydrolysis Process ◽  
Hydrolysis Of

Hydrolysis of used-frying oil had been carried out by using an immobilized lipase from Candida rugosa in solvent-free system. Used-frying oil was considered as the substrate in this study due to abundance amount of used-frying oil present in Malaysia as its disposal problem has become a very serious environmental issue.  The high free fatty acids (FFA) content in used-frying oil has raised the interest for the utilization of this waste into valuable products. Even though used-frying oil is not suitable for human consumption and being extensively used for the biodiesel production, FFA from used-frying oil could be utilized to produce various types of non-edible products. Effects of enzyme loading, water content, reaction temperature, buffer pH and agitation speeds on the hydrolysis process were investigated. The experiments were conducted at constant reaction time of 3 hours. It was found that the effect of variables were very significant on the hydrolysis process.  The hydrolysis process achieved the highest yield of fatty acids at enzyme concentration of 1.5% (w/v), buffer volume to oil volume ratio of 3:1, temperature of 40˚C, pH of 7, and agitation speed of 220 rpm. Under these described conditions, it was found that nearly 97.15±1.31% of hydrolysis degree was achieved with 2533.33±26.67 µmol/ml of fatty acids was produced.

scholarly journals Hydrolysis Activity of Virgin Coconut Oil Using Lipase from Different Sources

Scientifica ◽  
2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
T. A. V. Nguyen ◽  
Truong D. Le ◽  
Hoa N. Phan ◽  
Lam B. Tran
Keyword(s):  
Time Course ◽  
Candida Rugosa ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Porcine Pancreas ◽  
Hydrolysis Degree ◽  
Porcine Pancreas Lipase ◽  
Hydrolysis Process ◽  
Hydrolysis Of ◽  
Different Sources

Two types of lipase, Candida rugosa lipase (CRL) and porcine pancreas lipase (PPL), were used to hydrolyze virgin coconut oil (VCO). The hydrolysis process was carried out under four parameters, VCO to buffer ratio, lipase concentration, pH, and temperature, which have a significant effect on hydrolysis of lipase. CRL obtained the best hydrolysis condition at 1 : 5 of VCO to buffer ratio, 1.5% of CRL concentration, pH 7, and temperature of 40°C. Meanwhile, PPL gave different results at 1 : 4 of VCO to buffer ratio, 2% of lipase concentration, pH 7.5, and 40°C. The highest hydrolysis degree of CRL and PPL was obtained after 16 hours and 26 hours, reaching 79.64% and 27.94%, respectively. Besides, the hydrolysis process was controlled at different time course (every half an hour) at the first 4 hours of reaction to compare the initial hydrolysis degree of these two lipase types. FFAs from hydrolyzed products were isolated and determined the percentage of each fatty acid which contributes to the FFAs mixture. As a result, medium chain fatty acids (MCFAs) made up the main contribution in composition of FFAs and lauric acid (C12) was the largest segment (47.23% for CRL and 44.23% for PPL).

scholarly journals Characteristics of Oil Used in Frying Peanuts, Cassava And Mackarel Tuna

2021 ◽  
Vol 2 (01) ◽  
pp. 50-62
Author(s):  
Aprialis Aprialis ◽  
Anwar Kasim ◽  
Rini Rini
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Moisture Content ◽  
Physical Properties ◽  
Fatty Acid Profile ◽  
Frying Oil ◽  
Chemical Components ◽  
Used Frying Oil ◽  
Cooking Oil ◽  
Used Cooking Oil

The characteristics of used frying oil that are carried out repeatedly using high temperatures and with various types of frying materials will produce new types of oil characteristics, either the appearance and disappearance of certain types of chemical components or changes in the physical properties of frying oil. This study aims to determine the characteristics of cooking oil used in frying peanuts which have high fat content, high carbohydrate content of cassava and mackarel tuna which have high protein content. Samples of used oil were obtained from the use of pure oil from palm oil and then the 3 different types of material were fried with 10 frying repetitions. The used frying oil was then visually observed and analyzed for the number of peroxides, free fatty acids, and moisture content, color test, amount of oil lost and its fatty acid profile. In addition, the amount of oil lost due to frying was observed. The results of the observation of physical properties showed that the smell of oil became rancid, the taste of the oil became bitter and the color turned black. The results of chemical analysis showed that the highest peroxide number was 50 meq / kg, the highest ALB was 4.35%, and the highest moisture content was 3.21% , the oil color changed to brown to black, the highest amount of oil lost due to frying was cassava frying oil. namely 58.4% , . The fatty acid profile of used frying oil has been obtained and there is a decrease in the percentage, the appearance of stearic acid and the loss of heptadecanoic fatty acids in the used cooking oil for peanuts, cassava and mackarel tuna.

scholarly journals Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue

2011 ◽  
Vol 40 (2) ◽  
pp. 240-244 ◽  
Author(s):  
Rose Meire Vidotti ◽  
Maria Teresa Bertoldo Pacheco ◽  
Giovani Sampaio Gonçalves
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritional Value ◽  
Lipid Fraction ◽  
Monounsaturated Fatty Acids ◽  
Degree Of Saturation ◽  
Degree Of Hydrolysis ◽  
Animal Feeding ◽  
Hydrolysis Of

The objective of this study was to determine the quality and composition of fatty acid in the lipid fraction of silages obtained from the residue of tilapia processing. Stratification of the lipid layer of the silages occurred at different times among the two types of silage (acid and fermented) and the greatest volume of oil was observed in acid silage (8.67% p/p). Although acid silage was more oxidized, it showed lower contents of free fatty acids probably because the degree of hydrolysis of its components is lower than that of fermented silage. Fatty acid composition did not differ among processes inasmuch as level of ϖ-3 was slightly higher in fermented silage. According to the degree of saturation, monounsaturated fatty acids stood out as the predominant category in acid and fermented silages with values of 39.69% and 33.39%, respectively. The use of antioxidants in the silage is needed because the process of production is carried out at temperatures higher than room temperature. The oil in the silages has excellent nutritional value and contains fatty acids essential for animal feeding.

scholarly journals The effect of ultrasound on lipase-catalyzed hydrolysis of soy oil in solvent-free system

2008 ◽  
Vol 15 (4) ◽  
pp. 402-407 ◽  
Author(s):  
Yaxuan Liu ◽  
Qingzhe Jin ◽  
Liang Shan ◽  
Yuanfa Liu ◽  
Wei Shen ◽  
...  
Keyword(s):  
Solvent Free ◽  
Soy Oil ◽  
Free System ◽  
Solvent Free System ◽  
Hydrolysis Of

Chemo-enzymatic epoxidation of Sapindus mukurossi fatty acids catalyzed with Candida sp. 99–125 lipase in a solvent-free system

2017 ◽  
Vol 98 ◽  
pp. 10-18 ◽  
Author(s):  
Xin Zhang ◽  
Xiaohong Wan ◽  
Hao Cao ◽  
Raf Dewil ◽  
Li Deng ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Solvent Free ◽  
Free System ◽  
Candida Sp ◽  
Solvent Free System

Optimization of Multi-Enzyme Hydrolysis Process for Efficient Corn Gluten Meal Hydrolysis

2012 ◽  
Vol 608-609 ◽  
pp. 333-338
Author(s):  
Yuan Xiu Wang ◽  
Ming Yang Zheng ◽  
Xiao Hong Yang ◽  
Na Xin Sun ◽  
Gui Xiang Zhang
Keyword(s):  
Enzyme Hydrolysis ◽  
Degree Of Hydrolysis ◽  
Corn Gluten Meal ◽  
Optimal Ratio ◽  
Hydrolysis Process ◽  
Corn Gluten ◽  
Ph Stat ◽  
Stat Method ◽  
Hydrolysis Of ◽  
Single Enzyme

In order to hydrolyze corn gluten meal efficiently, combinations of two or three out of three hydrolysis enzymes (protex6L, protex7L and papain) were used and the process parameters were optimized in this paper. The degree of hydrolysis of corn gluten meal was assayed by using pH-stat method. The ratio of enzymes was optimized and the effect of multi-enzyme hydrolysis was compared with that of single-enzyme hydrolysis. The result showed that the optimal ratio of protex6L and protex7L was 3:1, protex6L and papain was 6:5, protex7L and papain was 1:1, and the optimal ratio of protex6L, protex7L and papain was 4:1:1.The degree of hydrolysis and soluble protein content of multi-enzyme hydrolysis and single-enzyme hydrolysis were approximately equal, but multi-enzyme hydrolysis was timesaving.

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