Characterization of purified staphylococcal lipase.
Purified staphylococcal lipase had an optimal pH of 8.3 for activity at 37 C, and an optimal temperature of 45 C at pH 8.0. During storage, the enzyme lost less than 10% of the activity over a period of 21 days at 4 and -23 C. The enzyme retained 93% of the activity when heated for 30 min at 50 C and was 95% destroyed in 30 min at 70 C. The purified lipase was capable of hydrolyzing a variety of natural fats and oils. However, the enzyme was three times more active on nonhydrogenated soybean oil than on hydrogenated soybean oil with an iodine value of <3.0. The enzyme was also capable of hydrolyzing fatty acids on the alpha, beta, and alpha' positions of a synthetic mixed triglyceride. In general, the presence of oxidizing agents increased the activity and the presence of reducing agents decreased the activity of the lipase enzyme.
D005223:Fats / Q000378:metabolism; D005227:Fatty Acids / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D008049:Lipase / Q000032:analysis* / Q000378:metabolism; D013210:Staphylococcus / Q000201:enzymology*; D013696:Temperature
D005223:Fats; D005227:Fatty Acids; D008049:Lipase