Santos Luísa D F, Coutinho João A P, Ventura Sónia P M
Dept. of Chemistry, CICECO, Aveiro Inst. of Materials, University of Aveiro, 3810-193, Aveiro, Portugal.
Biotechnol Prog. 2015 Nov-Dec;31(6):1473-80. doi: 10.1002/btpr.2156. Epub 2015 Aug 28.
Biocatalysis is nowadays considered as one of the most important tools in green chemistry. The elimination of multiple steps involved in some of the most complex chemical synthesis, reducing the amounts of wastes and hazards, thus increasing the reaction yields and decreasing the intrinsic costs, are the major advantages of biocatalysis. This work aims at improving the enzymatic hydrolysis of olive oil to produce valuable fatty acids through emulsion systems formed by long alkyl chain ionic liquids (ILs). The optimization of the emulsion and the best conditions to maximize the production of fatty acids were investigated. The stability of the emulsion was characterized considering the effect of several parameters, namely, the IL and its concentration and different water/olive oil volumetric ratios. ILs from the imidazolium and phosphonium families were evaluated. The results suggest that the ILs effect on the hydrolysis performance varies with the water concentration and the emulsion system formed, that is, water-in-oil or oil-in-water emulsion. Although at low water concentrations, the presence of ILs does not present any advantages for the hydrolysis reaction, at high water contents (in oil-in-water emulsions), the imidazolium-based IL acts as an enhancer of the lipase catalytic capacity, super-activating 1.8 times the enzyme, and consequently promoting the complete hydrolysis of the olive oil for the highest water contents [85% (v/v)].
如今，生物催化被认为是绿色化学中最重要的工具之一。消除一些最复杂化学合成中涉及的多个步骤、减少废物和有害物质的量、从而提高反应产率并降低固有成本，是生物催化的主要优势。这项工作旨在通过由长烷基链离子液体（ILs）形成的乳液体系来改善橄榄油的酶促水解，以生产有价值的脂肪酸。研究了乳液的优化以及使脂肪酸产量最大化的最佳条件。考虑了几个参数的影响来表征乳液的稳定性，这些参数即离子液体及其浓度以及不同的水/橄榄油体积比。对咪唑鎓和鏻类离子液体进行了评估。结果表明，离子液体对水解性能的影响随水浓度和形成的乳液体系（即油包水或水包油乳液）而变化。尽管在低水浓度下，离子液体的存在对水解反应没有任何优势，但在高水含量（在水包油乳液中）时，基于咪唑鎓的离子液体可作为脂肪酶催化能力的增强剂，使酶的活性超活化1.8倍，从而在最高水含量[85%（v/v）]时促进橄榄油的完全水解。
