Hydrolytic activity of bacterial lipases in amazonian vegetable oils

Abstract

The data presented describe the development of an enzymatic process in vegetable oils. Six bacterial lipases were tested for their ability to hydrolyze. For each lipase assay, the p-NPP method was applied to obtain maximum enzymatic activities. The lipase from Burkholderia cepacia (lipase B-10) was the most effective in buriti oil, releasing 4840 μmol p-NP mL -1. The lipase from Klebsiella variicola (lipase B-22) was superior in passion fruit oil, releasing 4140 μmol p-NP mL -1 and also in babassu palm oil, releasing 2934 μmol p-NP mL -1. Research into the bioprocessing of oils aims to provide added value for this regional raw material.