Title Page
Contents
ABSTRACT 12
Ⅰ. Introduction 14
Ⅱ. Literature Review 17
2.1. Definition and characteristics of oleochemicals 17
2.2. Definition and characteristics of emollient esters 18
2.3. Characteristics of lipases 19
Ⅲ. Materials and Methods 21
3.1. Materials 21
3.2. Enzyme immobilization 21
3.3. Immobilized ET 2.0-catalyzed hydrolysis - the first reaction step 22
3.4. Separation of free fatty acids 23
3.5. Fractional crystallization of free fatty acids from palm stearin 23
3.6. Immobilized ET 2.0-catalyzed esterification - the second reaction step 24
3.7. Analysis of fatty acid composition 25
3.8. Analysis of free fatty acid content 25
3.9. Analysis of conversion to IPP 26
3.10. Statistical analysis 27
Ⅳ. Results and Discussion 29
4.1. Optimal conditions for the first-step reaction 29
4.1.1. Temperature 29
4.1.2. Palm stearin-to-water molar ratio 32
4.1.3. Enzyme loading 34
4.2. Optimal conditions for the fractional crystallization 38
4.2.1. Temperature 38
4.2.2. Crystallization time 41
4.3. Optimal conditions for the second-step reaction 45
4.3.1. Temperature 45
4.3.2. Palmitic acid concentrate-to-isopropanol molar ratio 48
4.3.3. Enzyme loading 51
Ⅴ. CONCLUSION 55
Ⅵ. REFERENCE 56
ABSTRACT IN KOREAN 61
Table 1. Comparison of fatty acid composition between free fatty acid fraction obtained from palm stearin and the palmitic acid concentrate obtained from the free fatty acid fraction under... 44
Figure 1. Effects of temperature on the free fatty acid content in the reaction products obtained by Lewatit VP OC 1600-immobilized ET 2.0-catalyzed hydrolysis of palm stearin... 31
Figure 2. Effects of palm stearin-to-water molar ratio on the free fatty acid content in the reaction products obtained by Lewatit VP OC 1600-immobilized ET 2.0-catalyzed hydrolysis... 33
Figure 3. Effects of enzyme loading on the free fatty acid content in the reaction products obtained by Lewatit VP OC 1600-immobilized ET 2.0-catalyzed hydrolysis of palm stearin... 35
Figure 4. Gas chromatograms of palm stearin (A) and free fatty acid fraction (B) obtained by Lewatit VP OC 1600-immobilized ET 2.0-catalyzed hydrolysis of palm stearin. 37
Figure 5. Effects of temperature on the palmitic acid content in the solid fraction obtained by the solvent fractional crystallization of free fatty acid fraction obtained from palm stearin... 40
Figure 6. Effects of crystallization time on the palmitic acid content in the solid fraction obtained by the solvent fractional crystallization of free fatty acid fraction obtained from... 42
Figure 7. Effects of temperature on the conversion to isopropyl palmitate (IPP) obtained by Lewatit VP OC 1600-immobilized ET 2.0-catalyzed esterification of palmitic acid... 47
Figure 8. Effects of palmitic acid concentrate-to-isopropanol molar ratio on the conversion to isopropyl palmitate (IPP) obtained by Lewatit VP OC 1600-immobilized ET 2.0-catalyzed... 50
Figure 9. Effects of enzyme loading on the conversion to isopropyl palmitate (IPP) obtained by Lewatit VP OC 1600-immobilized ET 2.0-catalyzed esterification of palmitic acid... 52
Figure 10. Gas chromatograms of palmitic acid concentrate (A) and isopropyl palmitate (B) obtained by Lewatit VP OC 1600-immobilized ET 2.0-catalyzed esterification of palmitic... 54