Enzymatic Hydrolysis of Triglycerides at the Water–Oil Interface Studied via Interfacial Rheology Analysis of Lipase Adsorption Layers

Javadi, Aliyar; Dowlati, Saeid; Shourni, Sara; Rusli, Sherly; Eckert, Kerstin; Miller, Reinhard; Kraume, Matthias

Enzymatic Hydrolysis of Triglycerides at the Water–Oil Interface Studied via Interfacial Rheology Analysis of Lipase Adsorption Layers

dc.contributor.author	Javadi, Aliyar
dc.contributor.author	Dowlati, Saeid
dc.contributor.author	Shourni, Sara
dc.contributor.author	Rusli, Sherly
dc.contributor.author	Eckert, Kerstin
dc.contributor.author	Miller, Reinhard
dc.contributor.author	Kraume, Matthias
dc.date.accessioned	2022-07-22T14:49:34Z
dc.date.available	2022-07-22T14:49:34Z
dc.date.issued	2021-10-26
dc.description.abstract	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.	en
dc.description.sponsorship	DFG, 56091768, TRR 63: Integrierte chemische Prozesse in flüssigen Mehrphasensystemen	en
dc.identifier.eissn	1520-5827
dc.identifier.issn	0743-7463
dc.identifier.uri	https://depositonce.tu-berlin.de/handle/11303/17255
dc.identifier.uri	http://dx.doi.org/10.14279/depositonce-16034
dc.language.iso	en	en
dc.rights.uri	http://rightsstatements.org/vocab/InC/1.0/	en
dc.subject.ddc	660 Chemische Verfahrenstechnik	de
dc.subject.other	lipase adsorption	en
dc.subject.other	dilational rheology	en
dc.subject.other	enzymatic reactions	en
dc.subject.other	reactive interface	en
dc.subject.other	interfacial elasticity	en
dc.subject.other	drop profile analysis tensiometry	en
dc.title	Enzymatic Hydrolysis of Triglycerides at the Water–Oil Interface Studied via Interfacial Rheology Analysis of Lipase Adsorption Layers	en
dc.type	Article	en
dc.type.version	acceptedVersion	en
dcterms.bibliographicCitation.doi	10.1021/acs.langmuir.1c01963	en
dcterms.bibliographicCitation.issue	44	en
dcterms.bibliographicCitation.journaltitle	Langmuir	en
dcterms.bibliographicCitation.originalpublishername	American Chemical Society (ACS)	en
dcterms.bibliographicCitation.originalpublisherplace	Washington, DC	en
dcterms.bibliographicCitation.pageend	12928	en
dcterms.bibliographicCitation.pagestart	12919	en
dcterms.bibliographicCitation.volume	37	en
tub.accessrights.dnb	domain	*
tub.affiliation	Fak. 3 Prozesswissenschaften::Inst. Prozess- und Verfahrenstechnik::FG Verfahrenstechnik	de
tub.affiliation.faculty	Fak. 3 Prozesswissenschaften	de
tub.affiliation.group	FG Verfahrenstechnik	de
tub.affiliation.institute	Inst. Prozess- und Verfahrenstechnik	de
tub.publisher.universityorinstitution	Technische Universität Berlin	en