Enzymes in oil processing : recent developments and applications /

Enzymes in Oil Processing: Recent Developments and Applications provides solid, quantitative descriptions and reliable guidelines surrounding the development of enzyme technology for oil processing. This book provides comprehensive understanding of topics such as enzymatic degumming, enzymatic inter...

Full description

Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Bhawani, Showkat Ahmad (Editor), Khan, Anish (Editor), Husaini, Awang Ahmad Sallehin Awang Husaini (Editor), Asaruddin, Mohd Razip (Editor)
Format:	eBook
Language:	English
Published:	Amsterdam : Elsevier, 2024.
Subjects:	Oils and fats. Enzymes > Industrial applications. Chemical engineering. Huiles et graisses. Enzymes > Applications industrielles. Génie chimique. chemical engineering. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Front Cover
Enzymes in Oil Processing
Copyright Page
Contents
List of contributors
1 Advances in enzymatic interesterification
1.1 Introduction
1.2 Mechanism of enzymatic interesterification
1.3 Enzymatic and chemical interesterification processes
1.4 Enzymatic interesterification process
1.5 Free versus immobilized enzymes
1.6 Specificity of enzymes
1.7 Influences on enzymatic interesterification
1.8 Continuous versus batch process
1.8.1 Enzymatic versus chemical interesterification: advantages and disadvantages
1.9 Conclusion and future outlook
References
2 Enzymatic biodiesel production
2.1 Introduction
2.2 Biodiesel
2.2.1 A brief description of biodiesel chemistry
2.2.2 Biodiesel production resources
2.2.3 Advances of biodiesel
2.3 Procedure in the production of biodiesel
2.3.1 Benefits of enzymatic biodiesel production
2.4 Lipase
2.4.1 Sources of lipase
2.4.2 Lipases: their properties
2.4.2.1 Specificity
2.4.2.2 Stability
2.4.2.3 Reuse (recovery and reuse)
2.4.3 Benefits of lipase usage biodiesel production
2.4.4 Enzymatic production of alkyl esters: enzymes, alcohols, and water
2.5 Conclusion and future prospect
References
3 Enzymes for the recovery of oil from edible seeds
3.1 Introduction
3.2 Structure of oilseeds
3.3 Selectivity of enzymes for various components of cell wall
3.3.1 Cell wall constituents and specific enzymes
3.3.2 Cellulose
3.3.2.1 Mechanism of enzymatic degradation of cellulose
3.3.3 Hemicelluloses
3.3.4 Lignin
3.3.4.1 Enzymatic degradation of lignin
3.3.4.2 Lignin peroxidase
3.3.4.3 Manganese peroxidases
3.3.4.4 Laccases
3.3.4.5 Mechanism of enzymatic degradation of lignin
3.3.4.5.1 Depolymerization
3.3.4.5.2 Solubilization and mineralization
3.3.5 Pectin.
3.3.5.1 Enzyme for the degradation of pectin
3.3.5.1.1 Polygalacturonase
3.3.5.1.2 Pectinesterase
3.3.5.1.3 Pectinlyases
3.3.5.2 Mechanism of enzymatic degradation of pectin
3.3.5.2.1 De-esterification
3.3.5.2.2 Hydrolytic cleavage
3.3.5.2.3 Proteins
3.3.5.2.4 The ubiquitin-proteasome
3.3.5.2.5 The lysosomal proteolysis
3.4 Enzymatic oil extraction in aqueous medium
3.5 Process of enzyme-based oil extraction
3.6 Microbial enzymes in oil extraction
3.7 Isolation of enzymes for oil extraction
3.8 Factors influencing the enzymatic extraction of oil
3.8.1 Particle size of the oil-bearing material
3.8.1.1 Ratio of water-to-oil-bearing material
3.8.1.2 Effect of pH of the extraction medium
3.8.1.3 Effect of incubation time on the enzymatic oil extraction
3.8.1.4 Effect of agitation rate on the enzymatic oil extraction process
3.9 Conclusion
References
4 Enzymatic transesterification of waste cooking oil
4.1 Introduction
4.1.1 Problem statement
4.1.2 Benefits of utilizing waste cooking oil
4.2 Used cooking oil
4.3 Transesterification
4.3.1 Enzyme-catalyzed transesterification
4.4 Enzymatic catalysis
4.4.1 Introduction
4.4.2 Enzymes as biological catalysts
4.4.3 Why are catalysts needed?
4.5 Classification
4.5.1 Extracellular lipase
4.5.2 Intracellular lipase
4.6 Mechanism
4.6.1 Description
4.6.2 Models of enzyme-substrate interaction
4.6.2.1 Lock and key model
4.6.2.2 Induced fit model
4.6.2.3 Substrate interaction and nature of active site
4.7 Immobilization
4.7.1 Immobilization of lipase by cross-linking
4.7.2 Enzyme immobilization by adsorption strategy
4.7.3 Affinity immobilization
4.7.4 Immobilization by entrapment
4.8 Case studies
4.9 Conclusion
References
5 Bioremediation of cooking oil waste by lipases.
7.2 Subcritical water extraction
7.3 Supercritical CO2 extraction
7.4 Subcritical CO2 fluid extraction
7.5 Enzyme-assisted aqueous extraction
7.6 Influence of enzymes on oil extraction
7.6.1 Influence of enzymes on oil yield
7.7 Influence of enzymes on oil quality
7.8 Influence of enzymes on phytochemical composition
7.9 Conclusion
References
Further reading
8 Enzymatic processes for edible oil extraction
8.1 Introduction
8.2 Enzymes used in extraction processes
8.2.1 Temperature
8.2.2 pH
8.2.3 Moisture
8.2.4 Incubation time
8.3 The enzymatic extraction processes for edible oil recovery
8.3.1 Aqueous enzymatic extraction
8.3.1.1 Sample to solvent ratio
8.3.1.2 Enzyme additive amount
8.3.1.3 pH
8.3.1.4 Hydrolysis temperature
8.4 Effect of enzymatic hydrolysis of oilseeds
8.5 Advantages
8.6 Disadvantages
8.6.1 Ultrasound-assisted enzymatic extraction
8.6.1.1 Ultrasonic power
8.6.1.2 Ultrasonication time
8.6.1.3 Ultrasonic temperature
8.7 Advantages
8.7.1 Enzyme-assisted three-phase partitioning
8.7.2 Ammonium sulfate concentration
8.7.3 pH
8.7.4 Temperature
8.7.5 Ratio of slurry: t-butanol
8.7.6 Enzyme concentration
8.8 Advantages
8.9 Disadvantages
8.9.1 Microwave-assisted enzymatic extraction
8.9.2 Time
8.9.3 Temperature
8.9.4 Irradiation power
8.9.5 Enzyme concentration
8.10 Advantages
8.11 Conclusion
References
9 Aqueous enzymatic extraction of oil
9.1 Introduction
9.2 Oil extraction efficiency of different enzymes
9.3 Use of enzyme as a pretreatment agent in oil extraction
9.4 Pretreatment step prior to enzymatic extraction
9.5 Factors influencing enzymatic extraction efficiency
9.5.1 Oil-bearing component particle size
9.5.2 The ratio of enzyme to substrate.
9.5.3 Water-to-oil-bearing-material ratio
9.5.4 Extraction medium pH
9.5.5 Temperature of incubation
9.5.6 Incubation period
9.5.7 Rate of agitation
9.6 Aqueous enzymatic deemulsification techniques
9.7 Cream emulsion deemulsification enzymes
9.8 Factors influencing enzymatic deemulsification efficiency
9.8.1 Concentration of enzymes
9.8.2 pH level
9.8.3 Time and temperature of incubation
9.9 Conclusion
References
Further reading
10 Microwave-assisted enzymatic extraction of oil
10.1 Introduction
10.1.1 Classic extraction processes
10.1.2 Ecological alternatives for oil extraction
10.2 Conclusion
References
11 Ultrasound-assisted enzymatic extraction of oil
11.1 Introduction
11.2 Walnut
11.3 Peanut
11.4 Perilla seeds
11.5 Advantage of ultrasound aqueous-assisted enzymatic extraction
11.6 Effect on fatty acid composition of perilla oil
11.7 Soybean
11.8 Conclusion
References
12 Enzyme-assisted extraction of essential oils
12.1 Introduction
12.2 Extraction of essential oils
12.2.1 Enzyme-assisted extraction
12.2.1.1 Enzymes and their mode of action
12.2.1.2 Variables affecting the enzyme-assisted extraction
12.2.1.3 Enzyme-assisted extraction of essential oils
12.3 Conclusion
References
13 Enzyme-assisted extraction of virgin olive oil
13.1 Introduction
13.2 Classification olive oil
13.2.1 Extra virgin olive oil
13.2.2 Virgin olive oil
13.2.3 Ordinary virgin olive oil
13.2.4 Refined olive oil
13.2.5 Olive oil
13.2.6 Olive pomace oil that has been refined
13.2.7 Olive pomace oil
13.3 Composition of virgin olive oil
13.3.1 Triacylglycerols
13.3.2 Tocopherols
13.3.3 Phenolic compounds
13.3.4 Other pigments
13.4 Main olive enzymes involved in olive oil extraction process
13.4.1 Oxidoreductases.