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Factors Influencing the Activity of a Heat‐Resistant Lipase of Pseudomonas
Author(s) -
ADAMS D. M.,
BRAWLEY T. G.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb15322.x
Subject(s) - lipase , hydrolysis , olive oil , food science , chemistry , corn oil , pseudomonas , triacylglycerol lipase , enzyme , chromatography , biochemistry , biology , bacteria , genetics
The heat resistant lipase of Pseudomonas spp. MC50 hydrolyzed coconut oil, corn oil, butter oil and olive oil. Lipase activity was maximum at 1% corn oil. The effects of pH and temperature on lipase activity varied with the substrate. The pH optima were in the range pH 8–9; the temperature optima were in the range 35–40°C. Of several emulsifiers tested, four supported significant lipase actiivity, and three supported no lipase activity and may have inhibited the lipase. Emulsifier concentration influenced lipase activity. All stabilizers tested supported lipase activity; above 0.36% stabilizer concentration had no effect.