3.2.2 Effect of Water Content
Table 3.2 reveals the changes in FFA content and concentration of
vitamin E extracted from the reaction mixtures with different water
contents. Following optimization result, the system was set up at
reaction time of 5hr at 65\(\pm\)1 with lipase concentration of
10% w/w. PFAD was hydrolysed most effectively at water content of 70%
v/w, and at this point FFA content in the resulting mixture was recorded
as 93.94%, and vitamin E extracted from PFAD was 6.69%. In the system,
lipase catalysis, hydrolysis and esterification were reactions that
occurred simultaneously. Large amount of water was necessary to shift
the equilibrium favouring hydrolysis reaction. However, the degree of
hydrolysis decreased with more than 70% v/w of water. This phenomenon
is attributed to low enzyme concentration in relation to available water
phase as a result of large amount of water. Similar trend was observed
in the study made by Chu et al. (2002). Levels of vitamin E extract also
decreased significantly from 6.96% to 4.88%, when water content
increased from 70 % v/w to 80% v/w.
Table 3.2 Changes in percentages of free fatty acid (FFA) and vitamin E
extracted as a function of water content in the reaction mixture.