A dual lipase system has been developed to convert soybean oil into biodiesel through synergistic catalysis of Thermomyces lanuginosus lipase (TLL) and Yarrowia lipolytica lipase 2 (YLL) in this study. Pichia pastoris recombinant strains expressing lipases were successfully constructed, and the activities of TLL and YLL in the fermentation supernatant reached 23,142.71 ± 280.54 U/mL and 895.44 ± 27.31 U/mL, respectively. Immediately thereafter, free lipase was used to catalyze the preparation of biodiesel from soybean oil. After optimizing reaction conditions, 80 U/g oil TLL and 20 U/g oil YLL were used to catalyze the production of biodiesel, and a 95.56% biodiesel yield was obtained at 40 °C, 40% moisture content (water/oil, w/w), and stepwise addition of five molar equivalents of methanol. Double lipase plasmids (tll gene and yll gene in different proportions) were constructed in vitro and introduced into P. pastoris to construct a recombinant strain with optimal activity. Under the reaction conditions of 40% moisture content, 8% whole-cell biocatalyst dosage, and stepwise addition of five molar equivalents of methanol, the biodiesel yield reached 95.35% after 24 h at 40 °C. These results show that synergistic catalysis is an effective strategy for biodiesel synthesis and can not only improve the biodiesel yield but also shorten the reaction time. This study provides a scientific basis for biodiesel production by multi-enzyme compounding, with potential industrial applications.
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http://dx.doi.org/10.1007/s12010-024-05115-x | DOI Listing |
Poult Sci
December 2024
Department of Animal Sciences, University of Illinois, Urbana 6180. Electronic address:
The objective was to test the hypothesis that nitrogen-corrected true metabolizable energy (TME), standardized amino acid (AA) digestibility, and apparent ileal P digestibility are not different in soybean expellers produced from high-oil soybeans (SBE-HO) compared with expellers produced from conventional soybeans (SBE-CV). The two soybean expellers contained approximately 46.3 % crude protein (DM basis).
View Article and Find Full Text PDFGels
December 2024
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
In the oil dispersion of chitosan, the formation of a capillary bridge was triggered by adding a small amount of water to obtain an oleogel. With this method, the types of liquid oil and the ratio of oil/chitosan/water were explored to achieve an optimal oleogel. MCT performed best, followed by soybean oil, which was chosen for its edibility and cost.
View Article and Find Full Text PDFFood Sci Nutr
December 2024
Food Science and Biotechnology Program, Department of Human Ecology, College of Agriculture, Science and Technology Delaware State University Dover Delaware USA.
Unlike lipid stability and oxidation studies in commonly used edible oils and margarines, margarines formulated with unconventional oils are not well characterized. This study investigated the effect of heat treatment (HT) on the stability and content of phytosterol in njangsa seed oil (NSO), bush mango oil (BMO), soybean oil (SBO), coconut oil (CCO), and margarines formulated from their blends: BN (BMO and NSO), BS (BMO and SBO), CN (CCO and NSO), CS (CCO and SBO), and commercial margarines (CM1 and CM2). Both oils and margarines were heat-treated at 130, 170, and 210°C for 10, 15, 20, and 120 min (only oils).
View Article and Find Full Text PDFFood Sci Nutr
December 2024
Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources University of Tehran Karaj Iran.
Pinto beans, an underutilized legume, are abundant in protein content and contain a variety of beneficial phytonutrients. However, the commonly used protein extraction method, alkaline extraction, is associated with several drawbacks. These drawbacks include low extraction yield and purity as well as the production of large amounts of wastewater that can lead to environmental hazards.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore 570020, Karnataka, India. Electronic address:
The present study aimed to enhance the fat quality of bakery products by incorporating an oleogel enriched with unsaturated fatty acids and nutraceuticals. The efficacy of cross-linking chitosan with vanillin was evaluated using an emulsion-template technique. This approach utilized a blend of rice bran oil and soybean oil fortified with β-sitosterol, which partially replaced conventional shortening in cookie formulations.
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