| 摘要 |
An enzymatic process of hydrolyzing fats, particularly high melting fats such as high melting beef tallow, with a non-stereospecific animal or vegetable lipase, particularly the castor bean lipase, in the presence of about 10-25% by weight of a vegetable oil, such as coconut oil, as emulsifying agent, at an acidic pH of about 4-5.5 and at a temperature not to exceed 50 DEG C; and recovering a high yield of fatty acids which may be neutralized with an alkaline material to form a soap. Castor bean lipase is obtained by macerating dehulled castor beans in water, centrifuging the mixture to form a fat layer and an aqueous layer, separating the fat layer and extracting with petroleum ether and saturated sodium chloride solution, and recovering the lipase from the sodium chloride solution. |
