Study of the physical and chemical characteristics of an immobilized lipase in the hydrolysis of fat waste

Viktoriia Skliar, Galina Krusir, Kuznecova Iryne, Valentyna Zakharchuk, Myroslav Malovanyy

DOI: http://dx.doi.org/10.12775/29832

Abstract


A large amount of fatty waste from food enterprises accumulates in Ukraine, which represents a number of problems in their disposal. The main ones are formed during the production and processing of vegetable oils. Fat conversion usually occurs at high temperatures and pressures, while enzymatic hydrolysis is an energy-saving process.
Work highlights the main factors for obtaining immobilized biocatalysts, the conditions and methods for determining the activity and stability of immobilized enzymes. The work is devoted to the study of the physical and chemical properties of the immobilized lipase Rhizopus japonicus, namely the influence of the pH of the medium (pH optimum pH stability) and temperature (thermal optimum, thermal stability). The objects of study were immobilized lipase Rhizopus japonicus, waste from the stage of demetalization of hydrogenated fat and activated carbon with a grain size of 2.0-2.8. It was revealed that for the immobilized lipase Rhizopus japonicus, the pH optimum value expanded with a shift from 7.0 to 6.5, and a significant increase in pH stability was observed during prolonged incubation of the immobilized preparation. It was established that lipase immobilization leads to an expansion of the thermos-optimum, as well as stabilization of the enzyme during prolonged incubation at a temperature of 40°C and at higher temperatures (60-80°C). The experimental results obtained indicate a higher stability of the immobilized lipase Rhizopus japonicus compared to native. The high activity and stability of immobilized lipase make it possible to recommend for bioconversion of oil and fat waste.


Keywords


immobilization; enzyme; lipase; waste; hydrogenated fat; waste sorbent; ecological biotechnology; oil and fat production; fat waste; pH stability; thermal stability

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