A Comparative Biochemical Study of Oleate Hydratases
Maxim van Delft, Alejandro Gran‐Scheuch, Ulf Hanefeld, Peter‐Leon Hagedoorn · 2026
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Description
van Delft and colleagues run the first comparison of four oleate hydratases. These enzymes turn oleic acid, the main fat in olive oil, into hydroxy fatty acids for cosmetics and lubricants, using only water. The four come from three bacterial families and had never shared one assay. Their 2026 study expresses each in E. coli, purifies them, and grades output, speed, cofactor loading, and heat tolerance.
The helper molecule FAD filled half or fewer of the active sites in every enzyme. One had lost it entirely, so it worked only when FAD was added back. Reducing the cofactor to its charged form lifted yields up to twelvefold. One enzyme ran fastest at the start. Another won on yield at high feed levels and long runs, and stood heat best, holding shape to about 54 degrees Celsius. Process designers now have a fair scoreboard.
Catalog record
| CREATOR | Maxim van Delft, Alejandro Gran‐Scheuch, Ulf Hanefeld, Peter‐Leon Hagedoorn |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 32 KB |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |