HYDROLYSIS OF ANIMAL FATS BY IMMOBILIZED CANDIDA-RUGOSA LIPASE

Lipase (triacylglycerol ester hydrolase, EC3.1.1.3) from Candida rugos a was immobilized by adsorption on a commercially available microporou s polypropylene support of 200- to 400-mu m particle size. A contact p eriod of 90 min allowed the highest degrees of hydrolysis to be achiev ed, particularly in the second and third hydrolysis reactions. The opt imal hydrolysis conditions were 0.10 kg enzyme per kilogram fat, 50% ( w/v) fat, and 40 degrees C for 24 h. The immobilized enzyme can be rep eatedly used and hydrolysis degrees of 90% or higher can be achieved. Of the three animal fats studied, edible pork lard consistently yielde d the highest degrees of hydrolysis (95%) in the first hydrolysis reac tion and inedible beef tallow the lowest (65%). The immobilized enzyme lost ifs activity above 45 degrees C. The support could be easily rec overed and reused up to 5 times.