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Enzyme inhibition by p-cresol and lactic acid in lipase-mediated synthesis of p-cresyl acetate and stearoyl lactic acid: a kinetic study.

Kiran, K. R. and Divakar, S. (2002) Enzyme inhibition by p-cresol and lactic acid in lipase-mediated synthesis of p-cresyl acetate and stearoyl lactic acid: a kinetic study. World Journal of Microbiology and Biotechnology, 18 (7). 707-712, 18 ref..

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Abstract

Lipase-catalysed esterification produces fatty acid esters, some of which are used as surfactants in foods. A detailed kinetic study was conducted to investigate the porcine pancreatic lipase-catalysed esterification reactions of p-cresol and acetic acid (in a solvent-free system) and lactic acid and stearic acid (in ethylmethyl ketone). Enzyme kinetic data were in agreement with a Ping Pong Bi-Bi mechanism, where inhibition is indicated by the presence of p-cresol and lactic acid in the respective reactions. Mathematical analyses of experimentally observed initial rates yielded parameters with the following values: Km = 0.1, 0.54, 0.059M and 0.04M for p-cresol, acetic acid, lactic acid and stearic acid, respectively; Vmax = 13.2/h and 0.00163M/h for p-cresol-acetic acid and lactic acid-stearic acid, respectively; and Ki = 0.59 and 0.079M for p-cresol and lactic acid, respectively. Km and Ki values of p-cresol and lactic acid observed in respective reactions showed both the competitive nature of binding between the substrates p-cresol and acetic acid, and lactic acid and stearic acid, and the inhibitory nature of p-cresol and lactic acid.

Item Type: Article
Uncontrolled Keywords: ESTERIFICATION-; FATTY-ACID-ESTERS; FATTY-ACIDS; LACTIC-ACID; LIPASES-; SALTS-; ACETATES-; KINETICS-; STEARIC-ACID
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jun 2009 09:16
Last Modified: 28 Dec 2011 09:53
URI: http://ir.cftri.com/id/eprint/6358

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