Insight Role of Fatty Acid Esterases Kinetics in Shelf Life of Millet Flour

Abstract

Esterases are lipolytic enzymes that use a water-based process known as hydrolysis to separate esters into an acid and an alcohol. Fatty acid esterases were purified through a series of steps, including ammonium sulfate precipitation, ion-exchange chromatography, using size exclusion chromatography with Sephadex G-200. The enzyme's homogeneity and purity were verified utilizing methods such as SDS-PAGE, isoelectric focusing, and polyacrylamide gel electrophoresis. The variety of sources, the level of purity of the enzyme manufacture, the techniques, and the kind of substrates utilized all contribute to the wide variation in the Km value of esterases. The rapid hydrolysis of lipids in stored pearl millet flour may be partially explained by Km values in the µM range for p-NPB for pearl millet FAE, which indicate a strong affinity for substrate. Fatty acid esterases are valued for their high catalytic efficiency, stable structure, and ability to act on a wide variety of substrates, primarily short-chain fatty acid esters and simple alcohols. FAEs have numerous industrial uses, including eco-friendly biodiesel production via enzymatic transesterification, food industry applications for flavor enhancement and shelf-life extension by reducing rancidity, and synthesis of health-promoting specialty esters in biotechnology. Current research emphasizes the importance of carboxylesterases in the food and pharmaceutical sectors, focusing on their classification, structural properties, and engineering for improved applications. Combined advances in genetics, biochemistry, and technology are expected to enhance the shelf life and commercial value of pearl millet flour significantly.