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首页> 外文期刊>Biotechnology Progress >From Water-in-Oil to Oil-in-Water Emulsions to Optimize the Production of Fatty Acids Using Ionic Liquids in Micellar Systems
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From Water-in-Oil to Oil-in-Water Emulsions to Optimize the Production of Fatty Acids Using Ionic Liquids in Micellar Systems

机译：从油包水到水包油乳液，利用胶束系统中的离子液体优化脂肪酸的生产

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Biocatalysis is nowadays considered as one of the most important tools in green chemistry. The elimination of multiple steps involved in some of the most complex chemical synthesis, reducing the amounts of wastes and hazards, thus increasing the reaction yields and decreasing the intrinsic costs, are the major advantages of biocatalysis. This work aims at improving the enzymatic hydrolysis of olive oil to produce valuable fatty acids through emulsion systems formed by long alkyl chain ionic liquids (ILs). The optimization of the emulsion and the best conditions to maximize the production of fatty acids were investigated. The stability of the emulsion was characterized considering the effect of several parameters, namely, the IL and its concentration and different water/olive oil volumetric ratios. ILs from the imidazolium and phosphonium families were evaluated. The results suggest that the ILs effect on the hydrolysis performance varies with the water concentration and the emulsion system formed, that is, water-in-oil or oil-in-water emulsion. Although at low water concentrations, the presence of ILs does not present any advantages for the hydrolysis reaction, at high water contents (in oil-in-water emulsions), the imidazolium-based IL acts as an enhancer of the lipase catalytic capacity, super-activating 1.8 times the enzyme, and consequently promoting the complete hydrolysis of the olive oil for the highest water contents [85% (v/v)]. (C) 2015 American Institute of Chemical Engineers
机译：如今，生物催化被认为是绿色化学中最重要的工具之一。消除某些最复杂的化学合成过程中涉及的多个步骤，减少废物和危害的数量，从而提高反应产率和降低固有成本，是生物催化的主要优点。这项工作旨在通过长烷基链离子液体（IL）形成的乳液体系，改善橄榄油的酶促水解以生产有价值的脂肪酸。研究了乳液的优化和最大程度地生产脂肪酸的最佳条件。考虑到几个参数的影响来表征乳液的稳定性，即IL及其浓度以及不同的水/橄榄油体积比。评价了咪唑鎓和phospho家族的IL。结果表明，ILs对水解性能的影响随水浓度和形成的乳液体系（即油包水或水包油乳液）而变化。尽管在低水浓度下，IL的存在对水解反应没有任何好处，但在高水含量下（在水包油乳液中），基于咪唑鎓的IL可以作为脂肪酶催化能力的增强剂。 -活化酶的1.8倍，从而促进橄榄油的完全水解，从而获得最高的水分含量[85％（v / v）]。 （C）2015美国化学工程师学会

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