CHARACTERIZATION OF IMMOBILIZED LIPASE IN ALUMINOSILICATE FOR LACTOSYL PALMITATE SYNTHESIS

https://doi.org/10.22146/ijc.21530

Anna Roosdiana(1*), Tutik Setianingsih(2), Diah Mardiana(3), Suratmo Suratmo(4)

(1) Chemistry Department, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, 65145
(2) Chemistry Department, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, 65145
(3) Chemistry Department, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, 65145
(4) Chemistry Department, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, 65145
(*) Corresponding Author

Abstract


Whey lactose can be esterified enzymatically by using immobilized lipase. The lipase can be isolated from Rhizopus oryzae, purified and immobilized in mesoporous aluminosilica. The use of immobilized lipase has advantages, there are longer shelf life and repeatable use. It is necessary to characterize the immobilized lipase dan ester product. The aim of the research was to characterize immobilized lipase, including determination lipase adsorption type in mesoporous aluminosilicate, immobilized lipase stability during storage time, efficiency of repetitive use of immobilized lipase. The result showed that lipase adsorption in mesoporous aluminosilicate was physical adsorption type through hydrogen bound and electrostatic interaction. Immobilized lipase stability was relatively constant at storage temperature 5 °C for 25 days resulting in 98.16% of initial activity. The repetitive use of immobilized lipase showed efficient until 5 uses within activity of 50.22%. The IR spectra of lactosyl palmitate from both whey and pure lactose result showed bands at wavelength number of 3462 cm-1(OH bond), 1739 cm-1 and 1747 (C=O ester bond) 1295 cm-1 dan 1242 cm-1 (C-O ester bond). In addition, the HLB value for lactosyl palmitate (whey) 4.708 and lactosyl palmitate (pure lactose) 4.715, therefore both lactosyl palmitate is appropriate as emulgator in W/O.


Keywords


immobilized lipase; aluminosilica; lactose; whey; lactosyl palmitate

Full Text:

Full Text PDF


References

[1] Ranken, M.D., and Kill, R.C, 1993, Food Industries Manual, 23rd Edition, Blackie Academic & Professional, 126-128.

[2] Roosdiana, Setianingsih, Mardiana, and Suratmo, 2006, International Conference on Mathematics and Natural Sciences, Bandung, Indonesia.

[3] Sekeroglu, G., Fadiloglu, S., and Ibanoglu, E., 2004, J. Sci. Food. Agric., 82, 1516-1522.

[4] Vakhlu, J. and Kour, A., 2006, Electron. J. Biotechnol., 9, 1, 1-7.

[5] Roosdiana, Setianingsih, Mardiana, and Suratmo, 2006, Pembuatan Ester laktosa dari Limbah Susu (Whey) menggunakan Lipase Yang diimobilisasi dalam aluminosilikat, Laporan PHB, Universitas Brawijaya.

[6] Gulati, R., Arya, P., Malhotra, B., Prasad, A.K., Saxena, R.K., Kumar, J., Watterson, A.C., and Parmar, V.S., 2003, Arkivoc.,159-170.

[7] Lin, S.C.,1996, J. Chem. Biotech., 66, 109-120

[8] Fadiloglu, S., and Soylennez, 1998, Turkish J. Eng. Env. Sci., 241-247.

[9] Ducret, A., Giroux, A., Trani, M., and Lortie, 1996, J. Am. ,Oil. Chem. Soc., 73, 1, 109-133.

[10] Gupta, R.K., James, K., and Smith F.J., 1983, J. Am. Oil. Chem. Soc., 60, 4, 862-869.

[11] Flores, V.F. and Halling, P.J., 2002, Biotechnol. Bioeng., 78, 797-801.

[12] Wong, D.W., 1995, Food Enzyme, Chapman and Hall, New York.



DOI: https://doi.org/10.22146/ijc.21530

Article Metrics

Abstract views : 1433 | views : 2346


Copyright (c) 2010 Indonesian Journal of Chemistry

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

 


Indonesian Journal of Chemistry (ISSN 1411-9420 /e-ISSN 2460-1578) - Chemistry Department, Universitas Gadjah Mada, Indonesia.

Web
Analytics View The Statistics of Indones. J. Chem.