Enzymatic Hydrolysis of Triglycerides at the Water–Oil Interface Studied via Interfacial Rheology Analysis of Lipase Adsorption Layers
| Autor: | Sherly Rusli, Aliyar Javadi, Saeid Dowlati, Matthias Kraume, Reinhard Miller, Kerstin Eckert, Sara Shourni |
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| Jazyk: | angličtina |
| Předmět: |
Materials science
Hydrolysis of triglycerides in sunflower oil reactive interface 660 Chemische Verfahrenstechnik Viscoelasticity Surface tension dilational rheology Adsorption Rheology drop profile analysis tensiometry Enzymatic hydrolysis Desorption Electrochemistry Enzymatic reaction at the water oil interface General Materials Science Protein adsorption at interface Elasticity (economics) Lipase Triglycerides Dynamic surface phenomena Spectroscopy biology Hydrolysis interfacial elasticity Water Surfaces and Interfaces Condensed Matter Physics Interfacial elasticity Chemical engineering ddc:660 biology.protein lipase adsorption Biodiesel enzymatic reactions |
| Zdroj: | Langmuir 37(2021), 12919-12928 Langmuir |
| ISSN: | 1520-5827 0743-7463 |
| DOI: | 10.1021/acs.langmuir.1c01963 |
| Popis: | The enzymatic hydrolysis of sunflower oil occurs at the water–oil interface. Therefore, the characterization of dynamic interfacial phenomena is essential for understanding the related mechanisms for process optimizations. Most of the available research works for this purpose deal with averaged interfacial properties determined via reaction kinetics and dynamic surface tension measurements. In addition to the classical approach for dynamic surface tension measurements, here, the evolution of the dilational viscoelasticity of the lipase adsorbed layer at the water–oil interface is characterized using profile analysis tensiometry. It is observed that lipase exhibits nonlinear dilational rheology depending on the concentration and age of the adsorbed layer. For reactive water–oil interfaces, the response of the interfacial tension to the sinusoidal area perturbations becomes more asymmetric with time. Surface-active products of the enzymatic hydrolysis of triglycerides render the interface less elastic during compression compared to the expansion path. The lipolysis products can facilitate desorption upon compression while inhibiting adsorption upon expansion of the interface. Lissajous plots provide an insight into how the hysteresis effect leads to different interfacial tensions along the expansion and compression routes. Also, the droplet shape increasingly deviates from a Laplacian shape, demonstrating an irreversible film formation during aging and ongoing hydrolysis reaction, which supports our findings via interfacial elasticity analysis. |
| Databáze: | OpenAIRE |
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