Hydrolysis of beef tallow by lipase from Pseudomonas sp.

Abstract

The lipase produced by Pseudomonas fluorescens biotype I was selected for hydrolyzing beef tallow at 50–70°C to more than 90% of reaction ratio. Using an amount of lipase sufficient to reach equilibrium, the final reaction ratio was decreased with increasing temperature and the apparent enthalpy of beef tallow hydrolysis obtained by the final reaction ratio was −1.93 × 10⁴cal/mol, and the final reaction ratio also decreased with increasing substrate concentration. The rising time, which is the reaction time up to one-half of the final reaction ratio, decreased remarkably with increasing temperature, and was closely related to the value of the maximum velocity by the Michaelis constant of this lipase. The final reaction ratio increased with increasing lipase amount up to equilibrium. Increasing the lipase above the amount required to reach equilibrium caused a decrease in the rising time. The feasibility of using parameters obtained by a hyperbolic simulation of the progress curve is discussed.