Abstract
The aim of this study is to evaluate the effect of some factors on the hydrolysis of coconut oil (CO) in the present of two kind of enzymes, the free lipases and immobilized lipases porcine pancreas. The activities of these two lipases under the optimal hydrolysis conditions was determined. The effects of factors on hydrolysis degree of coconut oil was investigated: the ratio of enzyme to substrate, the pH condition, and the temperature. The best conditions for the high hydrolysis degree in case of using lipase from porcine pancreas ascatalyst included: the ratio of the enzyme to substrate of 90(U/mL), and the pH condition of 8.5 at the temperature of 40oC. The best reaction condition the case of using immobilized porcine pancreas lipase as the catalyst was determined, including: the ratio enzyme to substrate of 393U/g, the pH condition of 7.5 and the temperature of 35oC. The hydrolysis degree of CO by immobilized porcine pancreas lipase was increased slower than free lipase at the first time. The highest hydrolysis degree achieved with immobilized porcine pancreas and free porcine pancreas lipase was 72.26% and 68.61%, respectively.
Highlights
Coconut oil (CO) is a popular agricultural product in Vietnam as well as in other tropical countries such as Philippines, Thailand, India, Indonesia, Sri Lanka, Malaysia and New Guinea.CO is composed of short and medium chain fatty acids
Coconut oil has been used for health promotion, aliment prevention and for medication [6]
Hydrolysis products from coconut oil such as: glycerol and saturated fatty acids are mainly used in food industry, pharmaceutical and cosmetics [5]
Summary
Coconut oil (CO) is a popular agricultural product in Vietnam as well as in other tropical countries such as Philippines, Thailand, India, Indonesia, Sri Lanka, Malaysia and New Guinea. CO is composed of short and medium chain fatty acids. Coconut oil has been used for health promotion, aliment prevention and for medication [6]. Hydrolysis products from coconut oil such as: glycerol and saturated fatty acids are mainly used in food industry, pharmaceutical and cosmetics [5]. Depending on the hydrolysis conditions, the hydrolysis products have different features. Lauric acid is a medium chain fatty acid with high antibacterial characteristic [4]. The applications of lauric acid on food industry has been reported by researchers and nutrition experts [1,3]
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