Kinetic modeling of interesterification reactions catalyzed by immobilized lipase

Kinetic data for lipase-catalyzed interesterification reactions between free fatty acids and triglycerides were collected and the dynamics of the interesterification reactions were successfully modeled using two rate expressions requiring a total of five adjustable parameters. One rate expression de...

Full description

Saved in:
Bibliographic Details
Published in:Biotechnology and bioengineering 1994-01, Vol.43 (2), p.171-182
Main Authors: Reyes, H.R, Hill, C.G. Jr
Format: Article
Language:English
Subjects:
ACEITE DE OLIVA
ACIDE GRAS SATURE
ACIDE LINOLENIQUE
ACIDO LINOLENICO
ACIDOS GRASOS SATURADOS
ACTIVIDAD ENZIMATICA
ACTIVITE ENZYMATIQUE
Bioconversions. Hemisynthesis
Biological and medical sciences
Biotechnology
butterfat
ESTERIFICACION
ESTERIFICATION
Fundamental and applied biological sciences. Psychology
GRASA DE LA LECHE
HUILE D'OLIVE
hydrophobic support
IMMOBILISATION
INMOVILIZACION
interesterification
lipase
MATIERE GRASSE DU LAIT
Methods. Procedures. Technologies
MODELE MATHEMATIQUE
MODELOS MATEMATICOS
olive oil
PSEUDOMONAS CEPACIA
TRIACILGLICEROL LIPASA
TRIACYLGLYCEROL LIPASE
TRIGLICERIDOS
TRIGLYCERIDE
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Kinetic data for lipase-catalyzed interesterification reactions between free fatty acids and triglycerides were collected and the dynamics of the interesterification reactions were successfully modeled using two rate expressions requiring a total of five adjustable parameters. One rate expression describes the disappearance of the free fatty acid (octanoic or linolenic acid), and the second describes the rate of release of fatty acid residues from the triglycerides (olive oil or milkfat). This model is able to account for the effects of the concentration of all chemical species participating in interesterification throughout the entire reaction. When the data for both milkfat and olive oil were subjected to nonlinear regression analyses using the same mathematical model, the parameter estimates for both systems were comparable. In addition to reproducing the tendencies observed experimentally, simulations of the interesterification system under a variety of initial conditions provided insight into the effects of several reaction variables which could not be examined experimentally. Among the most significant findings of the simulation work are (1) there is a limit beyond which increasing the initial concentration of water produces no further increase in the initial rate of the interesterification reaction; (2) an increase in the initial concentration of lower glycerides produces a concomitant increase in the rate of the interesterification reaction; (3) the free fatty acids inhibit the rate of hydrolysis of the fatty acid residues of the triglycerides
ISSN:0006-3592
1097-0290
DOI:10.1002/bit.260430211