Kinetic Model for the Hydrolysis of Olive Oil by Lipase in Absence of Emulsifier
Abstract
(ISSN 2771-490X)
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Guest Editor
Professor Challa V. Kumar, PhD
1. Department of Chemistry, University of Connecticut, 55 North Eagleville Road, Storrs, Connecticut 06269, USA;
2. Department of Molecular and Cell Biology, University of Connecticut, 91 North Eagleville Road, Storrs, Connecticut 06269, USA;
3. The Institute of Materials Science, University of Connecticut, 97 North Eagleville Road, Storrs, Connecticut 06269, USA
Research Interests: Chemistry; Biological Materials; Materials; Protein-Based Materials and Devices; Catalysis; Analytical Chemistry; Enzymes; Biocatalysis; Proteins; DNA; Protein Structure; SDS-PAGE; Protein Nanoparticles; Bio-Graphene, DNA/RNA Binders; Bio-Solar Cells; Nano-Armored Enzymes; Molecular Micelles; Wearable Biosensors
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Publication
Kinetic Model for the Hydrolysis of Olive Oil by Lipase in Absence of EmulsifierAbstract Lipase-catalyzed hydrolysis of olive oil has been studied in the absence of emulsifier. A simple mathematical model to predict the hydrolysis rate is derived from a proposed kinetic mechanism of the reaction. The hydrolytic reaction obeys Michaelis-Menten kinetics with a simultaneous second-order enzyme deactivation. The model predictions [...] |
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