ISSN:
1573-6776
Keywords:
blackcurrant oil
;
butyl esters
;
γ-linolenic acid
;
lipase
;
microwave irradiation
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract Selective enzymic esterification of free fatty acids, obtained from blackcurrant oil by chemical saponification, with n-butanol using four immobilized lipases under microwave irradiation and under classical heating was studied. A positive effect of microwave irradiation on chemical yields of the products of the enzymic reactions and specificity of lipases were observed in comparison with a controlled heating in an incubator equipped with shaking (classical heating) applied during the identical enzyme-mediated processes. The maximum quantity of γ-linolenic acid (30%) was obtained with Lipozyme used as biocatalyst of the reaction under microwave irradiation. The maximum quantity of butyl γ-linolenate (20%) was obtained by a Pseudomonas cepacia lipase catalyzed esterification under classical heating.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1023/A:1005637018167
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