Enhancement of Release of Short-Chain Fatty Acids from Milk Fat with Immobilized Microbial Lipase |
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| Authors: | J.YH-PING CHEN B.AOKANG YANG |
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| Affiliation: | Author Yang is with the Center for Dairy Research, Dept. of Food Science, Univ. of Wisconsin, Madison, WI 53706. Author Chen's present address: Dept. of Chemical Engineering, National Cheng Kung Univ., Tainan, Taiwan 70101, R.O.C. Address inquiries to author Chen at the present address. |
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| Abstract: | Candida cylindracea or Rhizopus arrhizus lipase was entrapped in polymer gels prepared from photo-cross-linkable resin prepolymers. The immobilized enzyme was used in milk fat hydrolysis and effective in enhancing the release of short-chain fatty acids compared with free enzyme. The molar percentage of short-chain fatty acids (butyric acid to capric acid) released in the reaction increased significantly after enzyme immobilization. The gel composed of hydrophobic long-chain prepolymer gave the highest increase, with 5.9-fold and 4.5-fold increases for C. cylindracea and R. arrhizus lipase, respectively. Difference in substrate diffusion rate between milk fat triglycerides may be responsible for this behavior. |
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| Keywords: | milk fat lipase enzyme immobilization fatty acids |
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