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Temperature and water activity (aw) of the reaction medium are two factors that govern enzyme reactions. We studied the influence of these two parameters on the esterification and transesterification activity of Carica papayalipase in water and solvent free reactions. It was found that over the course of reaction the catalytic activity of C. papayalipase was dependent on these factors. The best lipase activity for both reactions was at a temperature of 55°C and water activity of 0.22, which corresponds to 2 g of water per 100 g of C. papayalatex.

The lipase‐catalyzed synthesis of fatty alcohol esters of quinic and glucuronic acid was investigated. The results showed that although a direct esterification process was possible, a strategy involving short‐chain alkyl ester intermediates was advantageous. 2‐Methyl‐2‐butanol was chosen as solvent and parameters such as substrate ratios and concentrations were optimized. Octyl, decyl and hexadecyl esters of quinic and glucuronic acids could be obtained with this process. However, reaction rates were rather slow and it could be shown that the completely chemically catalyzed synthesis of the same products using ion exchange resins was advantageous.

The lipase-catalyzed synthesis of fatty alcohol esters of quinic and glucuronic acid was investigated. The results showed that although a direct esterification process was possible, a strategy involving short-chain alkyl ester intermediates was advantageous. 2-Methyl-2-butanol was chosen as solvent and parameters such as substrate ratios and concentrations were optimized. Octyl, decyl and hexadecyl esters of quinic and glucuronic acids could be obtained with this process. However, reaction rates were rather slow and it could be shown that the completely chemically catalyzed synthesis of the same products using ion exchange resins was advantageous.

Adsorption and desorption isotherms of two commercial enzyme preparations of papain and bromelain were determined with a Dynamic Vapor System. The Guggenheim-Anderson-deBoer (GAB) modeling of the obtained sorption isotherms allowed the definition of different levels of hydration of those samples. Afterward, these enzyme preparations were used as biocatalysts in water and solvent-free esterification and alcoholysis reactions. The evolution of the obtained fatty acid ester level as a function of the initial hydration level of the biocatalyst, i.e., thermodynamic water activity (aw) and water content, was studied. The results show an important correlation between the initial hydration level of the biocatalyst and its catalytic activity during the lipase-catalyzed synthesis reactions. Thus, the Carica papaya lipase (crude papain preparation) catalytic activity is highly dependent on the biocatalyst hydration state. The optimized synthesis reaction yield is obtained when the aw value of the enzyme preparation is stabilized at 0.22, which corresponds to 2% water content. This optimal level of hydration occurs on the linear part of the biocatalyst's sorption isotherm, where the water molecules can form a mono- or multiple layer with the protein network. The synthesis reaction yield decreases when the aw of the preparation is higher than 0.22, because the excess water molecules modify the system equilibrium leading to the reverse and competitive reaction, i.e., hydrolysis. These results show also that an optimal storage condition for the highly hydrophilic crude papain preparation is a relative humidity strictly lower than 70% to avoid an irreversible structural transition leading to a useless biocatalyst. Concerning the bromelain preparation, no effect of the hydration level on the catalytic activity during esterification reactions was observed. This biocatalyst has too weak a catalytic activity which makes it difficult to observe any differences. Furthermore, the bromelain preparation is far more hydrophobic as it adsorbs only 18 g of water per 100 g of dry material at aw around 0.90. No deliquescence of this enzymatic preparation is oserved at this aw value. © 2002 John Wiley & Sons, Inc. Biotechnol Bioeng 77: 693–703, 2002; DOI 10.1002/bit.10155

The protein contents in crude latices from various varieties of papaya (Carica papaya) and their catalytic activities in proteolysis, lipolysis, and interesterification reactions were studied with regard to the variety, the geographic location of cultures, and the frequency of fruit tapping. Biocatalytic activities of these raw materials were compared to several commercially available crude and purified preparations of papain. These investigations were carried out in order to have a better physicochemical characterization of these raw materials, to select the adequate papaya latex for protein or lipid bioconversions, and to valorize them on an industrial scale. For the purified preparations of papain, only proteolytic activity was obtained. All crude papaya latices exhibit proteolytic, lipolytic, and interesterification activities, and no relationship between the proteolytic and lipolytic activities was observed. The high multiple correlation coefficient (R) on the order of R=0.93–0.99, obtained from the regression analysis for the lipolytic and interesterification activities for all crude papaya latices investigated suggested that there was a correlation between these enzyme activities. However, for the same lipase preparation, the interesterification activity differed substantially depending on the type of interesterification reaction.

Abstract: The protein contents in crude latices from various varieties of papaya (Carica papaya) and their catalytic activities in proteolysis, lipolysis, and interesterification reactions were studied with regard to the variety, the geographic location of cultures, and the frequency of fruit tapping. Biocatalytic activities of these raw materials were compared to several commercially available crude and purified preparations of papain. These investigations were carried out in order to have a better physicochemical characterization of these raw materials, to select the adequate papaya latex for protein or lipid bioconversions, and to valorize them on an industrial scale. For the purified preparations of papain, only proteolytic activity was obtained. All crude papaya latices exhibit proteolytic, lipolytic, and interesterification activities, and no relationship between the proteolytic and lipolytic activities was observed. The high multiple correlation coefficient (R) on the order of R=0.93–0.99, obtained from the regression analysis for the lipolytic and interesterification activities for all crude papaya latices investigated suggested that there was a correlation between these enzyme activities. However, for the same lipase preparation, the interesterification activity differed substantially depending on the type of interesterification reaction.

Abstract: Lipase fatty acid typoselectivities of Euphorbia characias latex and commercially available crude preparation of bromelain were determined in the hydrolysis of homogeneous triacylglycerols (TAG) and natural TAG mixtures. Their activities were compared to a commercially available crude preparation of papain. Under optimal lipolysis conditions at pH 8.0 and 10 min of incubation time, maximal activities were observed at 45, 55, and 50C, respectively, for E. characias latex, crude bromelain, and crude papain. Commercially available crude preparations of bromelain exhibited very poor hydrolysis activity. Latex from E. characias, which contained 340 mg of dried material per milliliter of fresh latex, exhibited a high lipase activity and a short-chain fatty acid preference in the hydrolysis of homogeneous TAG. For all substrates, it showed a better activity than crude papain. Lipase fatty acid typoselectivities of crude bromelain and crude papain also were studied in interesterification reactions of tributyrin with a series of homogeneous TAG. Experiments showed that crude bromelain [water activity (A w )∶ 0.21] had no activity in interesterification. Regarding reactions with crude papain (A w ∶ 0.55), yields of newly formed TAG decreased with increasing chain length of TAG, except for the reaction with trimargarin. For interesterification of tributyrin with unsaturated TAG, triolein reacted faster than polyunsaturated TAG. During these interesterification reactions, the proportion of new TAG with two butyroyl residues was higher than new TAG with only one butyroyl residue. This phenomenon was more pronounced for reactions with long-chain TAG.

Lipase fatty acid typoselectivities of Euphorbia characiaslatex and commercially available crude preparation of bromelain were determined in the hydrolysis of homogeneous triacylglycerols (TAG) and natural TAG mixtures. Their activities were compared to a commercially available crude preparation of papain. Under optimal lipolysis conditions at pH 8.0 and 10 min of incubation time, maximal activities were observed at 45, 55, and 50°C, respectively, for E. characiaslatex, crude bromelain, and crude papain. Commercially available crude preparations of bromelain exhibited very poor hydrolysis activity. Latex from E. characias, which contained 340 mg of dried material per milliliter of fresh latex, exhibited a high lipase activity and a short-chain fatty acid preference in the hydrolysis of homogeneous TAG. For all substrates, it showed a better activity than crude papain. Lipase fatty acid typoselectivities of crude bromelain and crude papain also were studied in interesterification reactions of tributyrin with a series of homogeneous TAG. Experiments showed that crude bromelain [water activity (Aw): 0.21] had no activity in interesterification. Regarding reactions with crude papain (Aw: 0.55), yields of newly formed TAG decreased with increasing chain length of TAG, except for the reaction with trimargarin. For interesterification of tributyrin with unsaturated TAG, triolein reacted faster than polyunsaturated TAG. During these interesterification reactions, the proportion of new TAG with two butyroyl residues was higher than new TAG with only one butyroyl residue. This phenomenon was more pronounced for reactions with long-chain TAG.

Chemical modification of soy protein isolate and wheat gluten can be used to investigate the influence of the chemical composition and the structure of the proteins on the final product properties and to adjust these properties to meet specific demands. Proteins were lipophilized by adding different levels of lauroyl chloride to aqueous protein dispersions. At optimum reaction conditions, incorporation rates of lauroyl chains to the protein were 400 and 300 μmol/g proteins for soy protein isolate and wheat gluten, respectively. The study showed that it was possible to lipophilize proteins in an aqueous medium, even with the protein significantly high in concentration.

A mixture of free caprylic acid and fructose caprylates obtained by biocatalysis was separated by molecular distillation (short path distillation). The optimum temperature and pressure (60°C and 0.1 μbar) take account of the heat-sensitivity of these compounds.

The fatty esters of 5‐caffeoyl quinic acid were synthesized by direct esterification biocatalysed by an immobilised lipase obtained from Candida antarctica. Esterification yields (from 40 to 75%) depended on the carbon chain length of the fatty alcohols and whether or not solvent (2‐methyl 2‐butanol) was present in the reaction medium.