THE ENZYMATIC ESTERIFICATION OF ETHANOL WITH FATTY ACIDS

Abstract

Some characteristics of the system present in pancreatin responsible for the enzymatic esterification of ethanol with fatty acids were examined. Definite pH optima were found for different fatty acids in the pH range 5.5–6.1. At a relatively high ethanol level and with a low fixed fatty acid concentration at pH 6.1, the degree of esterification was oleic = linolenic > linoleic > arachidonic > myristic > palmitic > stearic. At various acid concentrations the same general order of specificity was observed but to differing extents. The physical state of dispersion of the fatty acid in the incubation medium appeared to be a major factor governing the fatty acid specificity for esterification of ethanol. Evidence for the possible occurrence of more than one enzyme activity functioning on fatty acid substrate in different dispersion states was obtained and discussed.