Enzymatic Hydrolysis of Waste Cooking Palm Oil by PVA–Alginate–Sulfate Immobilized Lipase

Authored by: Nor Badzilah Hasan , Tan Wei Yie , Nor Azimah Mohd Zain

Sustainable Water Treatment

Print publication date:  April  2017
Online publication date:  April  2017

Print ISBN: 9781138033245
eBook ISBN: 9781315116792
Adobe ISBN:

10.1201/9781315116792-1

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Abstract

Fatty acids exist in nature as carboxylic acids with long hydrocarbon chains, which are either saturated or unsaturated. They consist of carbon (C), hydrogen (H), and oxygen (O) and are arranged as a carbon chain skeleton with a carboxyl group (−COOH) at one end. The hydrocarbon chain length may vary from 10 to 30 carbons but it is usually from 12 to 18 carbons. Fatty acids are usually derived from triglycerides and are the main component of vegetable oil and animal fats. Fatty acids are widely used as raw materials in food, cosmetics, the pharmaceutical and dairy industries, and skin care products. Today, the production of fatty acid and glycerol from cooking palm oil is vital especially in oleochemical industries (Serri et al., 2008). Many researchers have used enzyme-catalyzed hydrolysis in order to reduce energy consumption and minimize thermal degradation of the products. However, studies using immobilized lipase which has the ability to hydrolyze cooking palm oil into fatty acid and glycerol have not been widely explored.

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