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KMID : 1024620000200020101
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Food Science of Animal Resources
2000 Volume.20 No. 2 p.101 ~ p.106
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Effects of pH on the Activity of Lipase Isolated from Milk Fat Globules
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Kim G. Y.
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Abstract
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Effects of Ph on the activity of lipase isolated from milk fat globules were investigated, using coconut oil and homogenized milk as substrate. With buttermilk as an enzyme source for coconut oil and homogenized milk substrates bell-shaped curve was observed at , having the highest activity at pH 9.5. However, lipase activity at continuously increased up to pH 10.0. With the purified lipase for homogenized milk substrate, the bell -shaped curve and the highest activity were observed at and pH 9.0, respectively. Lipase activity at increased up to pH 10.0. The addition of bovine serum albumin to the coconut oil shifted the optimum pH to pH 9.5 and the activity remarkably declined at pH 10.0. The effect of pH on the stability of purified lipase was depending on the temperature. Wehn the lipase kept at for 20 minutes, it’s activity remarkably declined as pH increased: the activity at pH 10.0 was declined by 13% of that pH 8.5. However, when the lipase kept at for 60minutes, the activity was stable within the range of pH 7.5 to 10.0
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KEYWORD
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lipase, activity, milk fat globules, pH
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