Abstract
Olive oil was selected as the oil substrate and hydrolyzed by Candida sp. 99–125 lipase. The hydrolysis rate of olive oil was used as an indicator. Based on the single factor experiment, the effects of dosage of Candida sp. 99–125 lipase, reacting temperature, pH value and water-oil ratio were investigated. Box-Behnken center combination and response surface methodology were utilized to optimize the hydrolysis rate. The results showed that the significant differences of each single factor on lipase hydrolysis of olive oil on the oil-water interface were different. pH value is the first significance factor, and the significance of water oil ratio on lipase hydrolysis of olive oil is second only to pH value. Finally, the mechanism of Candida sp. 99–125 lipase hydrolyzing olive oil at the oil-water interface was discussed.
Kurzfassung
Olivenöl wurde als Ölsubstrat ausgewählt und mit Candida sp. 99–125-Lipase hydrolysiert. Die Hydrolysegeschwindigkeit des Olivenöls wurde als Indikator verwendet. Basierend auf dem Einfaktor-Experiment wurden die Auswirkungen der Candida sp. 99–125-Lipase-Dosierung, der Reaktionstemperatur, des pH-Wertes und des Wasser-Öl-Verhältnisses untersucht. Zur Optimierung der Hydrolysegeschwindigkeit wurde eine Kombination aus Box-Behnken- und Response-Surface-Versuchsplänen verwendet. Die Ergebnisse zeigten, dass die signifikanten Unterschiede jedes einzelnen Faktors bei der Lipase-Hydrolyse von Olivenöl an der Öl-Wasser-Grenzfläche unterschiedlich waren. Der pH-Wert ist der erste Signifikanzfaktor, das Wasser-Öl-Verhältnis ist bei der Lipase-Hydrolyse von Olivenöl ist der zweite Faktor. Schließlich wurde der Mechanismus der Candida sp. 99–125-Lipase-Hydrolyse von Olivenöl an der Öl-Wasser-Grenzfläche diskutiert.
References
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