Nguyen T A V, Le Truong D, Phan Hoa N, Tran Lam B
Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam.
Bach Khoa University, Ho Chi Minh City, Vietnam.
Scientifica (Cairo). 2018 Jan 14;2018:9120942. doi: 10.1155/2018/9120942. eCollection 2018.
Two types of lipase, lipase (CRL) and porcine pancreas lipase (PPL), were used to hydrolyze virgin coconut oil (VCO). The hydrolysis process was carried out under four parameters, VCO to buffer ratio, lipase concentration, pH, and temperature, which have a significant effect on hydrolysis of lipase. CRL obtained the best hydrolysis condition at 1 : 5 of VCO to buffer ratio, 1.5% of CRL concentration, pH 7, and temperature of 40°C. Meanwhile, PPL gave different results at 1 : 4 of VCO to buffer ratio, 2% of lipase concentration, pH 7.5, and 40°C. The highest hydrolysis degree of CRL and PPL was obtained after 16 hours and 26 hours, reaching 79.64% and 27.94%, respectively. Besides, the hydrolysis process was controlled at different time course (every half an hour) at the first 4 hours of reaction to compare the initial hydrolysis degree of these two lipase types. FFAs from hydrolyzed products were isolated and determined the percentage of each fatty acid which contributes to the FFAs mixture. As a result, medium chain fatty acids (MCFAs) made up the main contribution in composition of FFAs and lauric acid (C12) was the largest segment (47.23% for CRL and 44.23% for PPL).
使用两种脂肪酶，即皱褶假丝酵母脂肪酶（CRL）和猪胰脂肪酶（PPL）来水解初榨椰子油（VCO）。水解过程在四个参数下进行，即VCO与缓冲液的比例、脂肪酶浓度、pH值和温度，这些参数对脂肪酶的水解有显著影响。CRL在VCO与缓冲液比例为1:5、CRL浓度为1.5%、pH值为7且温度为40°C时获得了最佳水解条件。同时，PPL在VCO与缓冲液比例为1:4、脂肪酶浓度为2%、pH值为7.5且温度为40°C时得到了不同的结果。CRL和PPL的最高水解度分别在16小时和26小时后获得，分别达到79.64%和27.94%。此外，在反应的前4小时内每隔半小时控制水解过程，以比较这两种脂肪酶类型的初始水解度。从水解产物中分离出游离脂肪酸（FFAs），并测定了构成FFAs混合物的每种脂肪酸的百分比。结果，中链脂肪酸（MCFAs）在FFAs组成中占主要贡献，月桂酸（C12）是最大的部分（CRL为47.23%，PPL为44.23%）。
