Response Surface Methodology as an Approach to Determine Optimal Activities of Lipase Entrappedin Sol—Gel Matrix Using Different Vegetable Oils

摘要

The conditions for maximization of the enzymatic activity of lipase entrapped insol–gel matrix were determined for different vegetable oils using an experimental design.The effects of pH, temperature, and biocatalyst loading on lipase activity were verifiedusing a central composite experimental design leading to a set of 13 assays and the surfaceresponse analysis. For canola oil and entrapped lipase, statistical analyses showedsignificant effects for pH and temperature and also the interactions between pH andtemperature and temperature and biocatalyst loading. For the olive oil and entrapped lipase,it was verified that the pH was the only variable statistically significant. This studydemonstrated that response surface analysis is a methodology appropriate for themaximization of the percentage of hydrolysis, as a function of pH, temperature, and lipaseloading.