Kinetics of ultrasound-assisted lipase-catalyzed glycerolysis of olive oil in solvent-free system |
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Authors: | Fiametti Karina G Ustra Mara K de Oliveira Débora Corazza Marcos L Furigo Agenor Vladimir Oliveira J |
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Institution: | a Department of Food Engineering, URI - Campus de Erechim, Av. Sete de Setembro, 1621, Erechim 99700-000, RS, Brazil b Department of Chemical Engineering, Federal University of Paraná (UFPR), 82530-990 Curitiba, PR, Brazil c Chemical and Food Engineering Department, Federal University of Santa Catarina (UFSC), 88040-900 Florianópolis, SC, Brazil |
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Abstract: | This work reports experimental kinetic data of solvent-free glycerolysis of olive oil using a commercial immobilized lipase (Novozym 435) under the influence of ultrasound irradiation. The experiments were performed in a mechanically stirred reactor under ultrasound irradiation, evaluating the effects of temperature (50-70 °C), enzyme concentration (2.5-10 wt%) and glycerol to oil molar ratio (0.8:1-3:1). Results show that ultrasound-assisted lipase-catalyzed glycerolysis might be a potential alternative route to conventional methods, as high contents of reaction products, especially monoglycerides, were achieved at mild irradiation power supply (∼130 W) and temperature, in a relatively short reaction time (2 h) and low enzyme content (7.5 wt%). To completeness, two simplified kinetic modeling approaches, based on the ordered-sequential bi bi mechanism and reaction stoichiometry, were employed to represent the experimental data, thus allowing a better understanding of the reaction kinetics. |
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Keywords: | Ultrasound Glycerolysis Lipase Olive oil |
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