I want to make 2 oils miscible by adding lipase. What concentration of this enzyme should be taken in order to prevent total lipolysis and without disturbing the nutritional content?
Hello
What do you mean by making two oils miscible by adding lipase? Your two oils will be miscible without lipase anyway. And where do you want to add your lipase, in the miwing of the two oils or in a emulsified system in the presence of water (to get lipolysis)?
I have two oil samples namely Perilla and Peppermint. When I tried to mix 990 micro-litres with 10 micro-litres of Peppermint oil it sank to the bottom and made a separate layer. One of my colleague suggested to add lipase to it so as to make it miscible, but I thought that I adding Lipase would somehow effect the nutritive value of the Perilla oil. Thus, I am seeking help in order to find an optimal concentration of adding the enzyme to these oils so that it just makes the oil samples miscible and doesn't effects the nutrient constituents of these oils.
Perilla OIl is a classical oil, I mean made of lipids. Peppermint oil is an essential oil mainaly made of terpene coumpounds after steam extraction. These are really two different things and not miscible. adding a lipase won't do anything to it. In case of the presence of water, You will probably induced a lipolysis of the fatty acids from the perilla oil but I can not imagine this having an impact on miscibility of your two samples
Is it possible to use another fatty oil in order to increase the solubility of Perilla oil?
- Badges
- Science topic
- Similar topics
- Biological Science
- Molecular Biology
- Molecular Methods
- Cloning