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Sociedade Brasileira de Química, Química Nova, 9(35), p. 1782-1786

DOI: 10.1590/s0100-40422012000900015

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Hydrolytic activity of bacterial lipases in amazonian vegetable oils

This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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Data provided by SHERPA/RoMEO

Abstract

The data presented describe the development of an enzymatic process in vegetable oils. Six bacterial lipases were tested for their ability to hydrolyze. For each lipase assay, the p-NPP method was applied to obtain maximum enzymatic activities. The lipase from Burkholderia cepacia (lipase B-10) was the most effective in buriti oil, releasing 4840 μmol p-NP mL -1. The lipase from Klebsiella variicola (lipase B-22) was superior in passion fruit oil, releasing 4140 μmol p-NP mL -1 and also in babassu palm oil, releasing 2934 μmol p-NP mL -1. Research into the bioprocessing of oils aims to provide added value for this regional raw material.