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KMID : 0380619900220010013
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 1 p.13 ~ p.18
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Separation and Properties of Crude Lipase Activator from Green Pepper , Capsicum annuun Lin .
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Abstract
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Crude lipase activator (L.Activator) was extracted with 0.85 M NaCl solution from green pepper, psicum annuun Lin. and then fractionated by 0.2 saturation with ammonium sulfate. The activity of crude L.Activator preparation (OD_(280) = 1.0) had propertional relation with its added amounts below 1.0 ml. The L.Activator showed optimum temperature at 35℃. The L.Activator was very stable at the temperatures below 50℃ and at pH range of 7∼9, and its activities also remained 60% even at 100℃, 72% at pH 3, and 85% at pH 10, respectively. The activities of L.Activator decreased by most metal ions besides Na^+, Mg^(++), and Ca^(++). The decreasing effects of heavy metal ions such as Ag^+ and Hg^(++) on L.Activator activity were not, however, so great as compared with the commonly known great effects of them on most enzyme activity. Crude L.Activator was separated into 4 peaks by the cellulofine column chromatography and the main active peak of L.Activator seemed to be contained in the same components as those of the activatory peak from crude L.lnhibitor.
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