Lipase
Title: Lipase
CAS Registry Number: 9001-62-1
CAS Name: Triacylglycerol lipase
Literature References: An enzyme (or more exactly a group of enzymes) belonging to the esterases. Hydrolyzes fat (present in ester form, such as glycerides) yielding fatty acids and glycerol. Catalyzes digestion. Widely distributed in the plant world, also in molds, bacteria, milk and milk products, and in animal tissues, especially in the pancreas. Isoln from castor beans: H. Gibian in Ullmanns Encyklopädie der technischen Chemie, 3rd ed., vol. 7, 406-407 (1956). Purification of pancreatic lipase: Marchis-Mouren et al., Arch. Biochem. Biophys. 83, 309 (1959). Review of milk lipases: Chandan, Shahani, J. Dairy Sci. 47, 471 (1964). Comprehensive reviews: Wills, Adv. Lipid Res. 3, 197-240 (1965); Desnuelle in The Enzymes vol. 7, P. D. Boyer, Ed. (Academic Press, New York, 3rd ed., 1972) pp 575-616.
Properties: The optimum temp for enzyme action is between 35° and 37° at pH 5-6. Lipase contains sulfhydryl groups and is inactivated by substances that inhibit such compds. It is activated by substances that keep SH groups in the reduced state, such as glutathione, cysteine, and ascorbic acid. The addition of acid activates lipase preparations. Castor-oil lipase is activated by sulfuric, oxalic, formic, acetic and butyric acids. Acetic, salicylic and hydrochloric acids increase the action of lipase derived from various organs of the pig. Caprylic and caproic acids increase the action of lipase derived from certain mold fungi. Almost all organic solvents decrease lipase activity, petr ether being an exception.
Use: To split fats without damaging sensitive constituents, such as vitamins or unsaturated fatty acids. In food processing for flavor improvement; in detergents for the improvement of cleaning action. For review of industrial applications of microbial lipases, see Seitz, J. Am. Oil Chem. Soc. 51, 12 (1974).
Therap-Cat: Digestive enzyme.
Keywords: Digestive Aid; Enzyme; Digestive.

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