Monday, May 5, 2008
12-21

Thermal effects of microwaves on lipase-catalyzed hydrolysis

Elisio C. S. dos Santos1, Heizir F. de Castro2, Gisella M. Zanin3, Claudio Dariva4, Montserrat F. Heredia4, Alvaro S. Lima4, and Cleide M. F. Soares4. (1) Universidade Tiradentes, Av. Murilo Dantas, 300, Farolandia, Aracaju - SE, 49032-490, Burkina Faso, (2) Engineering School of Lorena, University of São Paulo, P.O.Box 116, Lorena - SP, 12602-810, Brazil, (3) Chemical Engineering Department, State University of Maringa, Av. Colombo, 5790, BL E-46, Maringa - PR, 87020-900, Brazil, (4) Instituto de Tecnologia e Pesquisa, Universidade Tiradentes, Av. Murilo Dantas, 300, Farolandia, Aracaju - SE, 49032-490, Brazil

Microwave irradiation can alter the rate of enzyme catalyzed reactions, although the role of any thermal factors in such processes is controversial. In this work a focused microwave (Synthos 3000 - Anton Paar) were studied hydrolysis of olive oil in the presence of lipase from the yeast Candida rugosa (CRL) using bath processing. In a bath processing an optical fiber sensor was kept in direct contact with control sample, thus determined temperature as a function time between 50-70°C, pH (7.0) and substrate concentration was 50%. Lipase shows lowest residual activity above 50°C utilizing conventional thermal treatment. Below 50°C residual activity was highest using treatment by microwaves. Besides this study has shown that thermal treatment by microwaves was more efficient than conventional thermal treatment in increasing lipase activity in aqueous medium, therefore microwaves are an interesting alternative for stability thermal in range of 50 at 70°C.

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