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Progress on lipase immobilization technology in edible oil and fat modifications

Lipase has been used extensively in the industrial sector for edible fats and oils processing. However, its industrial scale application is often hampered by limitations such as low stability and poor reusability. A countermeasure taken is lipase immobilization which is a technique to confine enzyme...

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Main Authors: Ng, Lin Cieh, Mokhtar, Mohd Noriznan, Samsu Baharuddin, Azhari, P. Mohammed, Mohd Afandi, Wakisaka, Minato
Format: Article
Published: Taylor & Francis Inc. 2023
Online Access:http://psasir.upm.edu.my/id/eprint/109329/
https://www.tandfonline.com/doi/full/10.1080/87559129.2023.2172427
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spelling my.upm.eprints.1093292024-08-05T03:55:46Z http://psasir.upm.edu.my/id/eprint/109329/ Progress on lipase immobilization technology in edible oil and fat modifications Ng, Lin Cieh Mokhtar, Mohd Noriznan Samsu Baharuddin, Azhari P. Mohammed, Mohd Afandi Wakisaka, Minato Lipase has been used extensively in the industrial sector for edible fats and oils processing. However, its industrial scale application is often hampered by limitations such as low stability and poor reusability. A countermeasure taken is lipase immobilization which is a technique to confine enzyme molecules within a fixed space while maintaining catalytic activity. This usually enhances lipase stability and allows its reusability together with other advantages like simple product separation and better design options for the bioreactor. Meanwhile, lipase immobilization often involves high cost and thus making them less attractive for certain industrial applications (e.g., monoglyceride and diglyceride production, vitamin C esters synthesis) compared to chemical catalysts. Their lower activity compared to free lipase and chemical catalysts is also a challenge that needs to be overcome. Therefore, this paper will discuss the important characteristics of lipase, trending materials and protocols used in lipase immobilization, and current applications of immobilized lipase in edible oil and fat industries. This is to provide a thorough understanding of lipase immobilization technology in edible oil and fat modifications so that the strategy for its application can be more appropriately designed for optimized industrial benefits. Taylor & Francis Inc. 2023-02-14 Article PeerReviewed Ng, Lin Cieh and Mokhtar, Mohd Noriznan and Samsu Baharuddin, Azhari and P. Mohammed, Mohd Afandi and Wakisaka, Minato (2023) Progress on lipase immobilization technology in edible oil and fat modifications. Food Reviews International, 40 (1). pp. 457-503. ISSN 8755-9129; ESSN: 1525-6103 https://www.tandfonline.com/doi/full/10.1080/87559129.2023.2172427 10.1080/87559129.2023.2172427
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Lipase has been used extensively in the industrial sector for edible fats and oils processing. However, its industrial scale application is often hampered by limitations such as low stability and poor reusability. A countermeasure taken is lipase immobilization which is a technique to confine enzyme molecules within a fixed space while maintaining catalytic activity. This usually enhances lipase stability and allows its reusability together with other advantages like simple product separation and better design options for the bioreactor. Meanwhile, lipase immobilization often involves high cost and thus making them less attractive for certain industrial applications (e.g., monoglyceride and diglyceride production, vitamin C esters synthesis) compared to chemical catalysts. Their lower activity compared to free lipase and chemical catalysts is also a challenge that needs to be overcome. Therefore, this paper will discuss the important characteristics of lipase, trending materials and protocols used in lipase immobilization, and current applications of immobilized lipase in edible oil and fat industries. This is to provide a thorough understanding of lipase immobilization technology in edible oil and fat modifications so that the strategy for its application can be more appropriately designed for optimized industrial benefits.
format Article
author Ng, Lin Cieh
Mokhtar, Mohd Noriznan
Samsu Baharuddin, Azhari
P. Mohammed, Mohd Afandi
Wakisaka, Minato
spellingShingle Ng, Lin Cieh
Mokhtar, Mohd Noriznan
Samsu Baharuddin, Azhari
P. Mohammed, Mohd Afandi
Wakisaka, Minato
Progress on lipase immobilization technology in edible oil and fat modifications
author_facet Ng, Lin Cieh
Mokhtar, Mohd Noriznan
Samsu Baharuddin, Azhari
P. Mohammed, Mohd Afandi
Wakisaka, Minato
author_sort Ng, Lin Cieh
title Progress on lipase immobilization technology in edible oil and fat modifications
title_short Progress on lipase immobilization technology in edible oil and fat modifications
title_full Progress on lipase immobilization technology in edible oil and fat modifications
title_fullStr Progress on lipase immobilization technology in edible oil and fat modifications
title_full_unstemmed Progress on lipase immobilization technology in edible oil and fat modifications
title_sort progress on lipase immobilization technology in edible oil and fat modifications
publisher Taylor & Francis Inc.
publishDate 2023
url http://psasir.upm.edu.my/id/eprint/109329/
https://www.tandfonline.com/doi/full/10.1080/87559129.2023.2172427
_version_ 1806690491838758912
score 13.211869

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