Fat reforming method with use of activated enzyme and activated enzyme deactivating method

Abstract

A fat reforming method using an enzyme which has been activated by adding the enzyme to a system containing water and fat phases, activating the enzyme by a function of a boundary surface/layer between the water and fat phases, and removing the water and fat phases through freeze drying. Tetradecane may be used as the fat phase. Just after adding tetradecane into a water phase in which lipase is dissolved, though existing in water phase as shown in FIG. 4 ( a ), the lipase moves towards the boundary surface since it has a tendency to gather around the boundary surface between the water and fat phases. The lipase moved to the boundary surface has hydrophobic portion at the side of the fat phase and a hydrophilic portion of the lipase at the side of the water phase, as shown in FIG. 4 ( b ), and at the same time the lid covering the activating portion is opened by the function of the boundary surface. This condition is maintained even after the system is freeze-dried to remove the water and fat phases and the activated enzyme may be subsequently used to reform fat, and may be deactivated.

What is claimed is:  
     
         1 . A fat reforming method with use of activated enzyme, comprising the steps of: 
 adding enzyme to water and fat phases;    activating the enzyme by a function of a fat-and-water boundary surface between the fat and water phases;    removing the water and fat phases while maintaining an activated condition of the enzyme; and    contacting said activated enzyme with fat in one of a non-aqueous system and a nano-aqueous system.    
     
     
         2 . A method for deactivating an activated enzyme, wherein said activated enzyme is dispersed and stirred into a buffer solution in which there exists no boundary surface between fat and water.  
     
     
         3 . A method for deactivating an activated enzyme as described in  claim 2 , wherein said activated enzyme is produced by: 
 adding enzyme to water and fat phases;    activating the enzyme by a function of a fat-and-water boundary surface between fat and water phases; and    removing the water and fat phases while maintaining an activated condition of the enzyme.    
     
     
         4 . A fat reforming method as defined in  claim 1 , wherein said activated enzyme contains no other reforming material therewith.  
     
     
         5 . A fat reforming method as defined in  claim 1 , wherein said enzyme comprises lipase and said fat phase comprises tetradecane.  
     
     
         6 . A method for deactivating an activated enzyme as defined in  claim 2 , wherein said enzyme comprises lipase and said fat phase comprises tetradecane.  
     
     
         7 . A fat reforming method as defined in  claim 1 , wherein said enzyme adding step involves dissolving the enzyme in the water phase to form a buffer solution and then contacting the fat phase thereto.  
     
     
         8 . A fat reforming method as defined in  claim 1 , wherein said removing step is conducted by freeze drying.  
     
     
         9 . A fat reforming method as defined in  claim 1 , wherein said water phase is maintained in a vicinity of neutrality.  
     
     
         10 . A method for deactivating an activated enzyme as defined in  claim 2 , wherein said enzyme adding step involves dissolving the enzyme in the water phase to form a buffer solution and then contacting the fat phase thereto.  
     
     
         11 . A method for deactivating an activated enzyme as defined in  claim 2 , wherein said removing step is conducted by freeze drying.  
     
     
         12 . A method for deactivating an activated enzyme as defined in  claim 2 , wherein said water phase is maintained in a vicinity of neutrality.