Hydrolytic activity of bacterial lipases in amazonian vegetable oils

The data presented describe the development of an enzymatic process in vegetable oils. Six bacterial lipases were tested for their ability to hydrolyze. For each lipase assay, the p-NPP method was applied to obtain maximum enzymatic activities. The lipase from Burkholderia cepacia (lipase B-10) was...

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Bibliographic Details
Published in:Química Nova 2012, Vol.35 (9), p.1782-1786
Main Authors: Willerding, André Luis, Carvalho Neto, Francisco Geraldo Mello da Rocha, Gama, Auricélia Matos da, Carioca, Cláudia Regina Ferreira, Oliveira, Luiz Antonio de
Format: Article
Language:English
Subjects:
Amazonian oils
CHEMISTRY, MULTIDISCIPLINARY
enzymatic hydrolysis
lipase
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Summary:The data presented describe the development of an enzymatic process in vegetable oils. Six bacterial lipases were tested for their ability to hydrolyze. For each lipase assay, the p-NPP method was applied to obtain maximum enzymatic activities. The lipase from Burkholderia cepacia (lipase B-10) was the most effective in buriti oil, releasing 4840 µmol p-NP mL-1. The lipase from Klebsiella variicola (lipase B-22) was superior in passion fruit oil, releasing 4140 µmol p-NP mL-1 and also in babassu palm oil, releasing 2934 µmol p-NP mL-1. Research into the bioprocessing of oils aims to provide added value for this regional raw material.
ISSN:0100-4042
1678-7064
DOI:10.1590/S0100-40422012000900015