[Thermal inactivation and storage behavior of technologically important enzymes. IV. Spinach lipid-acyl-hydrolase].
The thermal reaction of a lipid-acyl-hydrolase which seems to be important for the quality preservation of vegetable foods, was investigated in spinach. The authors applied a simple in-situ method using thin-layer chromatography which had been developed for the enzyme determination, to follow the thermal inactivation of the lipid-acyl-hydrolase by measuring the decomposition of lecithin, mono- und digalactosyl diglycerides. According to the inactivation curves, the enzyme is relatively little resistant to heat. Since the D- and z-values resulting from the inactivation curves for phospholipase, mono- and digalacto-lipase activities are almost the same, it can be assumed that the lipid-acyl-hydrolase is a multi-function enzyme in spinach.
D004355:Drug Stability; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D008049:Lipase / Q000378:metabolism; D010740:Phospholipases / Q000378:metabolism; D010944:Plants / Q000201:enzymology*; D011489:Protein Denaturation; D013816:Thermodynamics
D010740:Phospholipases; D008049:Lipase
Thermische Inaktivierung und Lagerungsverhalten techologisch wichtiger Enzyme. IV. Lipid-Acyl-Hydrolase in Spinat.