Abstract
Reef tallow was hydrolyzed with lipase under the conditions of liquid state and solid state. Lipase OF 360 was used for that purpose, and the lipase had the maximum activity when the olive oil was used as a substrate at pH 6 and $37^{\circ}C$. Beef tallow was dispersed by an agitator to perform a liquid enzymatic reaction. Water content, reaction temperature, and enzyme amount were varied as parameters affecting hydrolysis percentage. Ninety three percents of tallow were hydrolyzed at the following conditions: water content 80% w/w, temperature $37^{\circ}C$, and enzyme amount 200 unitlg tallow. In order to conduct a solid phase enzymatic reaction, sonication was employed for pretreating tallow with the enzyme solution. Molten tallow was sonified with the enzyme solution, and solidified by lowering temperature. And then hydrolysis reaction proceeded at $30^{\circ}C$. Sonication intensity and time were varied to control hydrolysis percentage. Optimum values of the intensity and the time were found to exist since the hydrolysis percentage did not increase further according to the increases of the intensity and the time.
우지를 lipase에 의해 지방산과 글리세린으로 분해하는 반응을 액상 및 고상에서 수행하였다. 올리브유를 기질고 lipase OF 360(일본 메이토사 제품)의 특성을 조사한 결과 최적 pH는 6, 최적 온도는 $37^{\circ}C$이었다. 우지를 기질로 액상 효소반응을 수행한 결과는 물사용량 80 wt/wt, 온도 $37^{\circ}C$, 효소사용량 200unit/g tallow 조건에서 93 의 가수분해율을 얻을 수 있었다.