Abstract
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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.