Lipase

Description

Lipase is obtained from two primary sources: (1) the edible fore stomach tissue of calves, kids, or lambs and; (2 ) animal pancreatic tissue. It is produced as purified edible tissue preparations or as aqueous extracts. It is dispersible in water and insoluble in alcohol. The major active principle is lipase, IUB No. 3.1.1.3, CAS No. 9001-62-1.

Description

Produced by the controlled fermentation of Aspergillus niger var. as an off-white to tan amorphous powder. Soluble in water (the solution is usually light yellow), but practically insoluble in alco hol, chloroform or ether. The major active principle is lipase, IUB No. 3.1.1.3, CAS No. 9001-62-1.

Description

Produced by the controlled fermentation of Aspergillus oryzae var. as an off-white to tan amorphous powder or a liquid. Soluble in water (the solution is usually light yellow), but practically insol uble in alcohol, chloroform or ether. The major active principle is lipase, IUB No. 3.1.1.3, CAS No. 9001-62-1.

Description

Produced by the controlled fermentation of Candida rugosa as an off-white to tan powder. Soluble in water but practically insoluble in alcohol, chloroform or ether. The major active principle is lipase, IUB No. 3.1.1.3, CAS No. 9001-62-1.

Chemical properties

powder

The Uses of Lipase

To split fats without damaging sensitive constituents, such as vitamins or unsaturated fatty acids. In food processing for flavor improvement; in detergents for the improvement of cleaning action. For review of industrial applications of microbial lipases, see Seitz, J. Am. Oil Chem. Soc. 51, 12 (1974).

The Uses of Lipase

Trans fatty acids (TFAs) are fatty acids with at least one double bond in (E)- configuration. The consumption of TFAs increases the risk of coronary heart diseases. Thus, their concentrations in lipid-containing products should be reduced [87]. Naturally, TFAs occur in small amounts in meat and milk of ruminants, but the most significant concentrations of TFAs develop during partial hydrogenation and deodorization of fats [88]. The formation of TFAs during fat hardening can be avoided by lipase catalyzed transesterification to increase the slip melting points of fats.
For enzymatic transesterification between different lipids, triacylglycerol lipases (triacylglycerol acylhydrolase, EC 3.1.1.3) acting on the SN1 and SN3 positions of the triglyceride are used. Various lipases have been applied for the production of table margarine out of fat-oil blends. Lipases of the ascomycetes Thermomyces lanuginosa and Rhizomucor miehei, as well as a lipase of the proteobacterium Pseudomonas sp., were used for transesterification of fat blends consisting of palm stearin and vegetable oil. Fully hydrogenated oils in blends with vegetable oils also have been used. In all studies, an increase of the slip melting points and the solid fat content was achieved in the fat-oil blend, thus indicating an alternative method for fat hardening via hydrogenation.

The Uses of Lipase

Lipase, is used as a catalyst in the preparation of biodiesels?and in the preparation of esters of chiral epoxy alcohols.?Lipases are used industrially for the resolution of chiral compounds and the transesterification production of biodiesel.

Definition

lipase: An enzyme secreted by thepancreas and the glands of the smallintestine of vertebrates that catalysesthe breakdown of fats into fatty acidsand glycerol.

General Description

Pancrelipase (Cotazym) has agreater lipolytic action than other pancreatic enzyme preparations.Hence, it is used to help control steatorrhea and inother conditions in which pancreatic insufficiency impairsthe digestion of fats in the diet.

Flammability and Explosibility

Not classified

Biochem/physiol Actions

Amano lipase M is capable of catalyzing Michael addition of pyrimidine with disaccharide acrylates in organic media.