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Interesterification of butter fat by partially purified extracellular lipases from Pseudomonas putida, Aspergillus niger and Rhizopus oryzae

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Abstract

Three extracellular lipases were produced by batch fermentation of Pseudomonas putida ATCC 795, Aspergillus niger CBS 131.52 and Rhizopus oryzae ATCC 34612 during the late phase of growth, at 72, 96 and 96 h, respectively. The lipases were partially purified by (NH4)2SO4 fractionation. The lipase of P. putida was optimal at pH 8.0 whereas those from A. niger and R. oryzae were optimal at pH 7.5. The A. niger lipase had the lowest V max value (0.51×10-3 U/min) and R. oryzae the highest (1.86×10-3 U/min). The K m values for P. putida, A. niger and R. oryzae lipases were 1.18, 0.97, and 0.98 mg/ml, respectively. Native PAGE of the partially-purified lipase extracts showed two to four major bands. The interesterification of butter fat by A. niger lipase decreased the water activity as well as the hydrolytic activity. The A. niger lipase had the highest interesterification yield value (26%) and the R. oryzae lipase the lowest (4%). In addition, A. niger lipase exhibited the highest decrease (17%) in long-chain hypercholesterolemic fatty acids (C12:0, C14:0 and C16:0) at the sn-2-position; the P. putida lipase demonstrated the least favourable changes in specificity at the same position.

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Authors
  1. F. Pabai
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  2. S. Kermasha
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  3. A. Morin
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Additional information

F. Pabai and S. Kermasha are with the Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste Anne de Bellevue, Québec, H9X 3V9, Canada; A. Morin is with the Food Research and Development Centre, Agricultural and Agri-Food Canada, 3600 Casavant Blvd West, Saint-Hyacinthe, Québec, J2S 8E3, Canada.

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Pabai, F., Kermasha, S. & Morin, A. Interesterification of butter fat by partially purified extracellular lipases from Pseudomonas putida, Aspergillus niger and Rhizopus oryzae . World Journal of Microbiology & Biotechnology 11, 669–677 (1995). https://doi.org/10.1007/BF00361014

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  • DOI: https://doi.org/10.1007/BF00361014

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