The effect of temperature, pressure, exposure time, and depressurization rate on lipase activity in SCCO2 |
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Authors: | Marcelo Lanza Wagner Luís Priamo José Vladimir Oliveira Cláudio Dariva Débora de Oliveira |
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Institution: | (1) Department of Food Engineering, URI-Campus de Erechim, Av. Sete de Setembro, 1621-Erechim-RS, 99700-000, Brazil |
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Abstract: | We investigated the influence of temperature, pressure, exposure time, and decompression rate on lipase activity in high-pressure
CO2 medium. A high-pressure, variable-volume view cell was employed in the experiments, varying the temperature from 30 to 70°C
in the pressure range of 70–250 bar at various high-pressure exposure times (60–360 min) and adopting several decompression
rates (10–200 kg/m3·min]). The results obtained show that an increase in temperature and density led to an enhancement of enzyme activity losses
while the decompression rates had a weak influence on enzyme inactivation. |
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Keywords: | Lipase activity high pressure decompression rate CO2 SCCO2 exposure time |
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