This work investigates the production of free fatty acids (FFAs) from the enzymatic hydrolysis of macauba kernel oil. Experiments\r\nevaluate the effect of different enzymes and the addition of salts, surfactants, and solvents to the reaction medium, as well as the\r\neffect of process variables. Results showed that FFA yields obtained for use of Lipozyme RM IM were higher than those obtained\r\nfrom Lipozyme TL IM and Lipozyme 435. The addition of salts and surfactants did not promote increased production of FFAs,\r\nwhile adding n-hexane and heptane to the reaction medium led to an increased reaction rate. It can be observed for the results that\r\nthe temperature, water : oil mass ratio, and enzyme percentage had positive effects on the FFA yield in the range of 35�°C to 55�°C,\r\n1 : 20 to 1 : 2, and 1 to 15%, respectively, and that, from these limits, increases in these variables did not cause significant increase in\r\nFFA yields. The addition of buffer promoted an increase in yield FFAs, as well as the pH of the buffer, and it was reported that an\r\nagitation of 400 rpm resulted in the highest yields in the investigated range.
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