Immobilization of Lipases on Chitosan Hydrogels Improves Their Stability in the Presence of the Products of Triglyceride Oxidation

Abstract

A significant bottleneck for the industrial application of lipases stems from their poor stability in the presence of commercial triglycerides. This is mainly due to the inactivating effect of the products of triglyceride oxidation (PTO), which are usually produced when oils and fats, being imported from far countries, are stored for long periods. In this study, the immobilization of a lipase from Candida rugosa on chitosan hydrogels has been carried out following two alternative approaches based on the enzyme adsorption and entrapment to increase the lipase stability under the operating conditions that are typical of oleochemical transformations. The effect of model compounds representing different classes of PTO on a lipase has been studied to optimize the enzyme immobilization method. Particular attention has been devoted to the characterization of the inactivating effect of PTO in nonaqueous media, which are adopted for most industrial applications of lipases.