Characterization of Crude Lipase from<i>Rhizopus Arrhizus</i>and Purification of Multiplicity Forms of the Enzyme

Dobrev, Georgi; Zhekova, Boriana; Nedelcheva, P.; Chochkov, Rosen; Krastanov, Albert

doi:10.5504/bbeq.2011.0003

Cited by 8 publications

(2 citation statements)

References 18 publications

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“…This gradual increase in FFA% with temperature can be explained by the well‐known fact that increasing the reaction temperature by 10°C results in doubling the rate of a chemical reaction (Wijaya, Wijaya, & Mehta, 2015). The lower values detected at 8°C could have been due to the reduction in the activity of lipase at lower temperatures since its optimal activity was at 35°C (Dobrev, Zhekova, Nedelcheva, Chochkov, & Krastanov, 2014). Eliseeva, Yurina, and Hovhannisyan (2017) reported that fatty acid composition significantly changed during accelerated storage of walnuts, with a decrease in polyunsaturated acids and an increase in the saturated fatty acid contents of the tested items during storage.…”

Section: Resultsmentioning

confidence: 99%

Effect of the processing and storage conditions on lipid deterioration and organoleptic properties of baklava

Al‐Ismail

Mehyar

Irhayem

et al. 2020

J. Food Process. Preserv.

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Baklava or baklawa (BK) is a famous traditional, nut-filled, multilayered pastry roll (often called fingers) popular in Eastern Mediterranean countries which originated in the 16th or 17th century (Krondl, 2011). It is prepared from multiple layers of very thin dough that are brushed with butter, stuffed with dried pistachios or other nuts, and drizzled with syrup (Savlak & Ergun, 2014). It is also described as "A dessert made of thin layers of dough, filled with cream, pistachios, walnuts or almonds. It is then baked and sweetened with sugar syrup or honey and sprinkled with ground pistachio" (Acar, Şanal, & Köksel, 2012). Bakery products are an important part of a balanced diet. They include unsweetened products (bread, rolls, buns, and muffins), sweet products (pancakes, doughnuts, waffles, and cookies), and filled goods (fruit pies, pastries, cream cakes, and pizza). Bakery products, like many processed foods are subject to deterioration, mainly by oxidative, hydrolytic rancidity, and formation of conjugable oxidation products (COPs). These changes may cause loss of desired attributes including glossiness, which negatively affect the safety, nutritional, and organoleptic properties of these foods (Giannou, Lebesi, & Tzia, 2014; Shingla & Mehta, 2018). BK is characterized by containing a considerable amount of milk fat/clarified butter (ghee) and is filled with nuts, which increase its susceptibility to

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Section: Resultsmentioning

confidence: 99%

Effect of the processing and storage conditions on lipid deterioration and organoleptic properties of baklava

Al‐Ismail

Mehyar

Irhayem

et al. 2020

J. Food Process. Preserv.

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“…Figure 2 A shows that 25 °C proved to be the optimal temperature for maximum lipolytic activity of the purified lipase. In general, the Mucoromycota extracellular lipases isolated so far had an optimum temperature over 25 °C [ 20 , 21 , 22 , 23 ]. The enzyme also proceeded well at 30 and 40 °C, exhibiting 92% and 56% relative activities, respectively.…”

Section: Resultsmentioning

confidence: 99%

An Organic Solvent-Tolerant Lipase with Both Hydrolytic and Synthetic Activities from the Oleaginous Fungus Mortierella echinosphaera

Kotogán

Zambrano

Kecskeméti

et al. 2018

IJMS

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Lipase enzymes of the oleaginous fungal group Mortierella are rarely studied. However, considering that most commercial lipases are derived from filamentous fungal sources, their investigation can contribute to the cost-effective development of new biotechnological processes. Here, an extracellular lipase with a molecular mass of 30 kDa was isolated from Mortierella echinosphaera CBS 575.75 and characterized. The purified lipase exhibited an optimal p-nitrophenyl palmitate (pNPP)-hydrolyzing activity at 25 °C and pH 6.6–7.0 and proved to be highly stable at temperatures up to 40 °C and under broad pH conditions. The enzyme was active under low temperatures, retaining 32.5% of its activity at 10 °C, and was significantly stable in polar and non-polar organic solvents. The Km, Vmax, and kcat for pNPP were 0.336 mM, 30.4 μM/min, and 45.7 1/min for pNPP and 0.333 mM, 36.9 μM/min, and 55.6 1/min for pNP-decanoate, respectively. The pNPP hydrolysis was inhibited by Hg2+, N-bromosuccinimide, and sodium dodecyl sulfate, while ethylenediaminetetraacetic acid and metal ions, such as Ca2+, Mg2+, Na+, and K+ enhanced the activity. The purified lipase had non-regioselective activity and wide substrate specificity, showing a clear preference for medium-chained p-nitrophenyl esters. Besides its good transesterification activity, the enzyme appeared as a suitable biocatalyst to operate selective esterification reactions to long-chained alkyl esters. Adsorption to Accurel MP1000 improved the storage stability of the enzyme at 5 °C. The immobilized lipase displayed tolerance to a non-aqueous environment and was reusable for up to five cycles without significant loss in its synthetic and hydrolytic activities. These findings confirm the applicability of both the free and the immobilized enzyme preparations in future research.

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Fungal Lipases: Versatile Tools for White Biotechnology

Pérez¹,

Gonçalves²,

Vici³

et al. 2019

Fungal Biology

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Characterization of Crude Lipase fromRhizopus Arrhizusand Purification of Multiplicity Forms of the Enzyme

Cited by 8 publications

References 18 publications

Effect of the processing and storage conditions on lipid deterioration and organoleptic properties of baklava

Effect of the processing and storage conditions on lipid deterioration and organoleptic properties of baklava

An Organic Solvent-Tolerant Lipase with Both Hydrolytic and Synthetic Activities from the Oleaginous Fungus Mortierella echinosphaera

Fungal Lipases: Versatile Tools for White Biotechnology

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