Rice Bran Lipase Catalyzed Esterification of Palm Oil Fatty Acid Distillate and Glycerol in Organic Solvent

• Published in: Biotechnology and bioprocess engineering Vol. 12; no. 3; pp. 250 - 256
• Main Authors: Chong, Fui Chin (Universiti Putra Malaysia, Selangor, Malaysia), Tey, Beng Ti (Universiti Putra Malaysia, Selangor, Malaysia), Mohd Dom, Zanariah (Universiti Putra Malaysia, Selangor, Malaysia), Cheong, Kok Hing (Universiti Putra Malaysia, Selangor, Malaysia), Satiawihardja, Budiatman (Universiti Putra Malaysia, Selangor, Malaysia), Nordin Ibrahim, Mohd (Universiti Putra Malaysia, Selangor, Malaysia), Rahman, Russly Abdul (Universiti Putra Malaysia, Selangor, Malaysia), Awang Biak, Dayang Radiah (Universiti Putra Malaysia, Selangor, Malaysia), Ling, Tau Chuan (Universiti Putra Malaysia, Selangor, Malaysia), E-mail: ltc555@eng.upm.edu.my
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Nature B.V 01.06.2007
• Subjects: ACIDE GRAS LIBRE; ACIDOS GRASOS LIBRES; ACILGLICEROLES; ACYLGLYCEROLE; ACYLGLYCEROLS; Chromatography; enzymatic synthesis; ESTERIFICACION; ESTERIFICATION; Fatty acids; FREE FATTY ACIDS; GLICEROL; GLYCEROL; n-Hexane; Oil; Oryza sativa; palm oil fatty acid; Rice; rice bran lipase; silica gel; Solvents; Temperature; Temperature effects; Triacylglycerol lipase; Water temperature
• ISSN: 1226-8372; 1976-3816
• DOI: 10.1007/BF02931100

Rice bran lipase (RBL) was delipidated to enhance its stability in organic solvent and its esterification activity at elevated temperature. The esterification activity of delipidated RBL increased as temperature was increased from 45 to 65℃. The esterification activity of delipidated RBL at 65℃ was about 14 times greater than that of the non-delipidated RBL. As temperature was further increased to 75℃, the non-delipidated RBL lost all esterification activity, whereas the delipidated RBL retained approximately 48% of its esterification activity.