Review Lipase

Biotechnol. Bioprocess Eng. 2002, 7: 57-66

Hydrolysis of Oils by Using Immobilized Lipase Enzyme: A Review
V Ramachandra Murty*, Jayadev Bhat, and P. K. A. Muniswaran .
Department of Chemical Engineering, Manipal Institute of Technology, A Constituent Institution of Manipal Academy of Higher Education (Deemed University), Manipal-576119, India
Abstract This review focuses on the use of immobilized lipase technology for the hydrolysis of oils. The importance of lipase catalyzed fat splitting process, the various immobilization procedures, kinetics, deactivation kinetics, New immobilized lipases for chiral resolution, reactor configurations, and process considerations are all reviewed and discussed. Keywords: hydrolysis, enzyme immobilization, enzyme kinetics, deactivation kinetics, immobilized enzyme reactors, chiral compounds

IMPORTANCE OF LIPASE-CATALYZED FAT SPLITTING PROCESS
The production of fatty acids by the hydrolysis of natural oils and fats is a very important component in the economic exploitation of these naturally produced renewable raw materials. These products include oils from corn, rapeseed, sunflower, palm, coconut, olives and rice bran, and a wide range of animal fats such as tallow’s. A significant number of high-value products require fatty acids in their manufactures. These include coatings, adhesives, specially lubricating oils, shampoos and other personal care products. Oils and fats are part of a group of compounds known as fatty esters or triglycerides, and their hydrolysis essentially involves reactions with water to produce valuable free fatty acids and glycerol. There are three major routes currently used for the hydrolysis of fats and oils in the production of fatty acids; high pressure steam splitting, alkaline hydrolysis and enzymatic hydrolysis. The high temperature and pressure (typically 250°C, 70 bar) necessary for steam splitting make this process unsuitable for splitting sensitive triglycosides, unconjugated