Multi-competitive enzymatic reactions were performed to determine the selectivity properties of enzymes immobilised in polyacrylamide-alginate (pAAm-Alg) microcapsules. The transesterification of fatty acid ethyl esters of different chain lengths (C2–C14) with various alcohols catalysed by the enzyme lipase Mucor Miehei was chosen as a test system. While the free enzyme exhibited higher selecti...

Hexyl butyrate, a green note flavour compound, is widely used in the food industry. The ability of immobilised lipase (Lipozyme IM-77) from Rhizomucor miehei to catalyse the transesterification of hexanol and tributyrin was investigated in this study. Response surface methodology (RSM) and five-level-five-factor central composite rotatable design (CCRD) were employed to evaluate the effects of ...

Hydrolysis of virgin coconut oil (VCO) had been carried out by using an immobilised lipase from Mucor miehei (Lipozyme) in a water-jacketed batch reactor. The kinetic of the hydrolysis was investigated by varying the parameters such as VCO concentration, enzyme loading, water content, and reaction temperature. It was found that VCO exhibited substrate inhibition at the concentration more than 4...

The depigmenting effect of kojic acid esters synthesized by the esterification of kojic acid using Rhizomucor miehei immobilized lipase was investigated in B16F1 melanoma cells. The depigmenting effect of kojic acid and kojic acid esters was evaluated by the inhibitory effect of melanin formation and tyrosinase activity on alpha-stimulating hormone- (α-MSH-) induced melanin synthesis in B16F1 m...

During last years the interest for nanotechnology and mesoporous silica materials has increased due to benefits that these materials can provide. Typical characteristics of mesoporous materials are a large surface area and pore volume, well-ordered and uniform pores with adjustable pores between 2 and 50 nm. Pore dimensions are comparable to many biological molecules, like enzymes, and may ther...

the aim of this study was to investigate the effect of the addition of commercial lipase in various forms on the acceleration of the ripening of uf-feta cheese. commercial lipase from aspergillus niger was encapsulated by using silica composition based on sol-gel method. lipase was then added to cheeses in three forms, namely, free lipase, encapsulated lipase, and encapsulated lipase with arabi...