Effect of water on hydrolysis of olive oil by immobilized lipase in reverse phase system

Sung Tae Kang; Joon Shick Rhee

doi:10.1007/BF01026162

Effect of water on hydrolysis of olive oil by immobilized lipase in reverse phase system

Sung Tae Kang, Joon Shick Rhee

Dept. of Food Science and Technology

Korea Advanced Institute of Science and Technology

Research output: Contribution to journal › Article › peer-review

22 Scopus citations

Abstract

Candidarugosa lipase immobilized by adsorption on the swollen Sephadex LH-20 and Sephadex LH-60 could effectively hydrolyze olive oil at high concentration in a reverse phase system. Initial water content was found to be the most important factor that determines both the hydrolysis rate and the degree of hydrolysis; approximately 54% of water in the gels was readily utilized.

Original language	English
Pages (from-to)	341-346
Number of pages	6
Journal	Biotechnology Letters
Volume	10
Issue number	5
DOIs	https://doi.org/10.1007/BF01026162
State	Published - May 1988

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title = "Effect of water on hydrolysis of olive oil by immobilized lipase in reverse phase system",

abstract = "Candidarugosa lipase immobilized by adsorption on the swollen Sephadex LH-20 and Sephadex LH-60 could effectively hydrolyze olive oil at high concentration in a reverse phase system. Initial water content was found to be the most important factor that determines both the hydrolysis rate and the degree of hydrolysis; approximately 54\% of water in the gels was readily utilized.",

author = "Kang, \{Sung Tae\} and Rhee, \{Joon Shick\}",

year = "1988",

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doi = "10.1007/BF01026162",

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pages = "341--346",

journal = "Biotechnology Letters",

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T1 - Effect of water on hydrolysis of olive oil by immobilized lipase in reverse phase system

AU - Kang, Sung Tae

AU - Rhee, Joon Shick

PY - 1988/5

Y1 - 1988/5

N2 - Candidarugosa lipase immobilized by adsorption on the swollen Sephadex LH-20 and Sephadex LH-60 could effectively hydrolyze olive oil at high concentration in a reverse phase system. Initial water content was found to be the most important factor that determines both the hydrolysis rate and the degree of hydrolysis; approximately 54% of water in the gels was readily utilized.

AB - Candidarugosa lipase immobilized by adsorption on the swollen Sephadex LH-20 and Sephadex LH-60 could effectively hydrolyze olive oil at high concentration in a reverse phase system. Initial water content was found to be the most important factor that determines both the hydrolysis rate and the degree of hydrolysis; approximately 54% of water in the gels was readily utilized.

UR - https://www.scopus.com/pages/publications/0023881889

U2 - 10.1007/BF01026162

DO - 10.1007/BF01026162

M3 - Article

AN - SCOPUS:0023881889

SN - 0141-5492

VL - 10

SP - 341

EP - 346

JO - Biotechnology Letters

JF - Biotechnology Letters

IS - 5

ER -

Effect of water on hydrolysis of olive oil by immobilized lipase in reverse phase system

Abstract

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