Journal Article10.1080/15422119.2018.1564328
Lipases: From Production to Applications
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TL;DR: This review offers information collected over the last 10 years on lipase sources as well as advances in production, purification strategies and the main applications in industry.
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Abstract: Lipases (triacylglycerol hydrolases E.C. 3.1.1.3) are enzymes produced by mammals, plants, fungi and bacteria that catalyze the hydrolysis of triacylglycerols into glycerol and fatty acids. Lipases...
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Citations
Microbial lipases and their industrial applications: a comprehensive review
TL;DR: Immobilization has made the use of microbial lipases accomplish its best performance and hence suitable for several reactions and need to enhance aroma to the immobilization processes and reduce logistical liability on the environment and user.
Enzyme Immobilization Technologies and Industrial Applications
TL;DR: In this article , a review mainly covers enzyme immobilization by various techniques and their usage in different industrial applications starting from 1992 until 2022, and the severe consequence of the COVID-19 pandemic on global enzyme production is briefly discussed.
293
Lipase immobilization with support materials, preparation techniques, and applications: Present and future aspects.
TL;DR: In this review, various types of SMs used for LI are extensively discussed, with clarification of their advantages and disadvantages.
156
Liquid lipase preparations designed for industrial production of biodiesel. Is it really an optimal solution
Rodolpho R. C. Monteiro,Sara Arana-Peña,Thays N. da Rocha,Letícia Passos Miranda,Ángel Berenguer-Murcia,Paulo Waldir Tardioli,José C. S. dos Santos,Roberto Fernandez-Lafuente,Roberto Fernandez-Lafuente +8 more
TL;DR: This work will discuss how the immobilization of this enzyme through different strategies enhances its performance, that is, a properly designed immobilized Eversa biocatalyst may be more expensive, but it may have some advantages that overcome this drawback.
127
Current Status and Future Perspectives of Supports and Protocols for Enzyme Immobilization
Francisco Thálysson Tavares Cavalcante,Antônio Luthierre Gama Cavalcante,Isamayra Germano de Sousa,Francisco Simao Neto,José C. S. dos Santos +4 more
TL;DR: In this article, a review discusses the trending studies and industrial applications of the materials and protocols for lipase immobilization, analyzing their advantages and disadvantages, and summarizes the current challenges and potential alternatives for lipases at the industrial level.
106
References
A reliable and reproducible method for the lipase assay in an AOT/isooctane reversed micellar system: Modification of the copper-soap colorimetric method
TL;DR: The modified copper-soap method, which does not experience interference from the AOT-copper complex, could be a useful method with enhanced accuracy and reproducibility for the lipase assay.
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Production and Partial Characterization of Extracellular Lipase from Trichoderma Harzianum by Solid-State Fermentation
Lydia Toscano,Gisela Montero,Lourdes Cervantes,Margarita Stoytcheva,Velizar Gochev,Miguel Beltrán +5 more
TL;DR: This work investigates lipase production by a local strain Trichoderma harzianum in solid-state fermentation (SSF), using wheat bran as a solid substrate, and compares thislipase production with submerged fermentation (SmF) using a mineral culture medium.
Characterization and Soluble Expression of D-Hydantoinase from Pseudomonas fluorescens for the Synthesis of D-Amino Acids.
TL;DR: An active D-hydantoinase from Pseudomonas fluorescens was heterogeneously overexpressed in Escherichia coli BL21(DE3) and designated as D-PfHYD as mentioned in this paper.
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High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.
TL;DR: A principal component analysis combining total concentrations of groups of FFA and volatile compounds discriminated cheeses by age and by the pressure level applied to HPP cheeses.
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Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin
TL;DR: Interesterified blend 40:60 exhibited an SFC profile and crystallization and melting characteristics most similar to commercial margarine fats and also had small needle-like β′ crystals, suitable for use as a transfree margarine fat.
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