Noureddini H, Gao X, Philkana R S
Department of Chemical Engineering, 207h Othmer Hall, University of Nebraska-Lincoln, Lincoln, NE 68588-0643, USA.
Bioresour Technol. 2005 May;96(7):769-77. doi: 10.1016/j.biortech.2004.05.029.
Enzymatic transesterification of soybean oil with methanol and ethanol was studied. Of the nine lipases that were tested in the initial screening, lipase PS from Pseudomonas cepacia resulted in the highest yield of alkyl esters. Lipase from Pseudomonas cepacia was further investigated in immobilized form within a chemically inert, hydrophobic sol-gel support. The gel-entrapped lipase was prepared by polycondensation of hydrolyzed tetramethoxysilane and iso-butyltrimethoxysilane. Using the immobilized lipase PS, the effects of water and alcohol concentration, enzyme loading, enzyme thermal stability, and temperature in the transesterification reaction were investigated. The optimal conditions for processing 10 g of soybean oil were: 35 degrees C, 1:7.5 oil/methanol molar ratio, 0.5 g water and 475 mg lipase for the reactions with methanol, and 35 degrees C, 1:15.2 oil/ethanol molar ratio, 0.3 g water, 475 mg lipase for the reactions with ethanol. Subject to the optimal conditions, methyl and ethyl esters formation of 67 and 65 mol% in 1h of reaction were obtained for the immobilized enzyme reactions. Upon the reaction with the immobilized lipase, the triglycerides reached negligible levels after the first 30 min of the reaction and the immobilized lipase was consistently more active than the free enzyme. The immobilized lipase also proved to be stable and lost little activity when was subjected to repeated uses.
研究了大豆油与甲醇和乙醇的酶促酯交换反应。在初步筛选中测试的九种脂肪酶中,洋葱假单胞菌的脂肪酶PS产生的烷基酯产率最高。对来自洋葱假单胞菌的脂肪酶以固定化形式在化学惰性的疏水性溶胶-凝胶载体中进行了进一步研究。凝胶包埋的脂肪酶通过水解的四甲氧基硅烷和异丁基三甲氧基硅烷的缩聚反应制备。使用固定化脂肪酶PS,研究了水和醇浓度、酶负载量、酶热稳定性以及酯交换反应温度的影响。处理10 g大豆油的最佳条件是:与甲醇反应时,温度为35℃,油/甲醇摩尔比为1:7.5,水0.5 g,脂肪酶475 mg;与乙醇反应时,温度为35℃,油/乙醇摩尔比为1:15.2,水0.3 g,脂肪酶475 mg。在最佳条件下,固定化酶反应在1 h反应中甲酯和乙酯的形成量分别为67 mol%和65 mol%。在与固定化脂肪酶反应时,甘油三酯在反应的前30分钟后达到可忽略不计的水平,并且固定化脂肪酶始终比游离酶更具活性。固定化脂肪酶还被证明是稳定的,在反复使用时活性损失很小。