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Operation variables in transesterification of vegetable oil: an enzymatic catalysis review
Variables de operación en el proceso de transesterificación de aceites vegetales: una revisión - catálisis enzimática
Keywords:
Transesterification, operating conditions, biodiesel, vegetable oil, enzyme (en)transesterificación, condiciones de operación, biodiesel, aceites vegetales, enzimas (es)
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This paper presents the results of a literature review regarding how operating conditions influence vegetable oil enzymatic transesterification yield. The following parameters were studied: temperature and time reaction, alcohol:oil molar ratio, alcohol type, biocatalyst type and concentration, solvent, mixed intensity, reagent purity and free fatty acid and moisture concentration. Yields greater than 90% can be achieved in the enzymatic catalyst of vegetable oil using 35-50°C temperatures, long time reactions (7-90h) and a 3:1 alcohol:vegetable oil molar ratio; however, such values would intrinsically depend on the type of lipase and oil used. It was also found that free fatty acid and moisture concentration were parameters which did not require rigorous control due to high enzyme specificity. Lipases immobilized from Pseudomona cepacia bacteria and Rhizopus orizae fungi were most used in vegetable oil enzymatic transesterification.
En este artículo se presentan los resultados de la revisión bibliográfica sobre la influencia de variables tales como temperatura y tiempo de reacción, tipo de alcohol, concentración molar alcohol: aceite vegetal, tipo y concentración de biocatalizador, solvente, intensidad del mezclado, pureza de los reactivos, y concentración de ácidos grasos libres y humedad, sobre el rendimiento en la producción de biodiesel por transesterificación enzimática de aceites vegetales. En la catálisis enzimática de aceites vegetales se pueden alcanzar rendimientos superiores al 90%, utilizando temperaturas entre 35-50 °C, tiempos largos de reacción (7-90h) y una relación molar alcohol: aceite vegetal de 3:1; sin embargo, dichos valores dependerán intrínsecamente del tipo de lipasa y aceites utilizados. Además, se encontró que el contenido de ácidos grasos y de humedad no son parámetros que requieran un control riguroso debido a la alta especificidad de las enzimas. Las lipasas inmovilizadas de la bacteria Pseudomonas cepacia y del hongo Rhizopus orizae son las más utilizadas en la transesterificación enzimática de aceites vegetales.
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