Bacterial lipases: A review on purification and characterization

Javed, Saira; Azeem, Farrukh; Hussain, Sabir; Rasul, Ijaz; Siddique, Muhammad Hussnain; Riaz, Muhammad; Afzal, Muhammad; Kouser, Ambreen; Nadeem, Habibullah

doi:10.1016/j.pbiomolbio.2017.07.014

Cited by 248 publications

(114 citation statements)

References 113 publications

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“…Липолитические процессы требуют учета всех аспектов, связанных с межфазным характером липолиза. Большое количество исследований посвящено окислению липидов или анализу липаз, в том числе определению липолитической активности [4][5][6][7][8][9][10], значительно меньше исследований по проблемам предотвращения липолиза в пищевых продуктах.…”

Section: Correlation Of Lipase Activity and Moisture Transfer Rate Inunclassified

Correlation of lipase activity and moisture transfer rate in gingerbread glazed with confectionery glaze based on lauric type fats

Руденко

Кондратьев

Pesterev

et al. 2020

Vestn. Voronež. gos. univ. inž. tehnol.

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Ensuring the quality of confectionery products and controlling factors affecting changes in organoleptic characteristics during storage requires studying processes that affect lipase activity, one of which is the process of moisture migration. Lipase activity, the rate of the moisture transfer process, and the change in microbiota in various parts of the model samples of raw gingerbread with fruit filling, glazed with confectionery glaze based on lauric type fats, packed in a polypropylene film 40 ?m thick in an average layer-by-layer sample were studied: top layer with glaze, filling, baked semi-finished product. Studies have shown a correlation between analytical results and organoleptic evaluation. During storage during moisture transfer, moisture migrates from the filling to the baked semi-finished product and then to the upper layer with glaze, while in all layers the mass fraction of moisture stably remains above 5%, which is higher than the value at which lipase activity is maintained. The moisture transfer rate in the top layer was 1.12, in the baked semi-finished product – 1.34 and in the filling – 7.03 g/m2·s (· 10-4). Water activity decreased, but did not reach a threshold value of 0.6 after 12 weeks of storage. At the same time, at 6-8 weeks of storage, there is an increase in the activity of water in the baked semi-finished product, which indicates the release of free moisture. Organoleptic analysis revealed a “soapy” taste, starting from the 8th week of storage, which correlates with an increase in water activity. Microbiological studies showed a significant increase in the content of QMAFAnM from 8 weeks of storage, mold growth up to 410 CFU/g was observed at 10 weeks of storage. Studies have shown a correlation of lipase activity with moisture transfer processes and microbiota growth, which requires more stringent quality control of raw materials and storage conditions to prevent lipolytic damage to flour confectionery products glazed with confectionery glaze based on lauric type fats.

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Section: Correlation Of Lipase Activity and Moisture Transfer Rate Inunclassified

Correlation of lipase activity and moisture transfer rate in gingerbread glazed with confectionery glaze based on lauric type fats

Руденко

Кондратьев

Pesterev

et al. 2020

Vestn. Voronež. gos. univ. inž. tehnol.

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“…Recent research points out the application of halophilic extremozymes in the production of biofuels. Since several halophiles are also alkaliphiles, their enzymes are of interest for the textile and detergent industries, and some have been explored as raw materials in the production of commercial enzymes, particularly proteases and amylases [5,[100][101][102][103][104][105].…”

Section: Halophile Extremozyme Applicationsmentioning

confidence: 99%

Kinetics of Halophilic Enzymes

Cira‐Chávez¹,

Guevara-Luna²,

YadiraSoto-Padilla³

et al. 2019

Kinetics of Enzymatic Synthesis

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Hypersaline environments are those with salt concentrations 9-10 times higher (30-35% of NaCl) than sea water (3.5% of NaCl). At high concentrations of soluble salts, cytoplasm-mainly of bacteria and archaea-is exposed to high ionic strength and achieves osmotic equilibrium by maintaining a cytoplasmic salt concentration similar to that of the surrounding media. Halophilic enzymes are extremozymes produced by halophilic microorganisms; they have similar characteristics to regular enzymes but different properties, mainly structural. Among these properties is a high requirement of salt for biological functions. Furthermore, the discovery of enzymes capable of degrading biopolymers offer a new perspective in the treatment of residues from oil deposits, under typically high conditions of salt and temperature, while giving valuable information on heterotrophic processes in saline environments.

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“…Their physiological role is to hydrolyze triglycerides to diglycerides monoglycerides, fatty acids and glycerol [1]. They constitute one of the most important group of biocatalyst for biotechnological applications [2]. Lipase-catalyzed processes generally offer cost-effectiveness as against the traditional downstream processing having the problems of energy consumption and toxic by-products [1].…”

Section: Introductionmentioning

confidence: 99%

Production, Partial Purification and Characterization of Lipase Enzyme Expressed by Klebsiella pnemoniae of Vegetable Oil Contaminated Soil

Emmanuel¹,

Evans²,

Abubakar³

et al. 2020

ijbb

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Lipases are a versatile class of enzymes owing to their ability to perform a specific range of biotransformations. Bacteria for lipase production were cultured on nutrient agar (NA) plates and identified using Gram Stain and biochemical tests. Screening for lipase producers was performed on NA media supplemented with 3% olive oil at 37 °C. Seven bacteria were isolated and identified as Bacillus megaterium, Klebsiella pneumoniae, Escherichia coli, Bacillus subtilis, Bacillus licheniformis and Micrococcus luteus. Lipase production was carried using standard methods and the best lipase producer was purified and characterized. The lipase enzyme from K. pneumoniae had a yield of 18.8% and was purified 26.3 fold. The optimum pH for the partially purified lipase was determined to be 8 with maximum activity at 30 °C. The lipase enzyme had affinity for substrates in the following order, olive oil > groundnut oil > palm oil and the activity of the enzyme was enhanced by metal ions in the following order, MgCl 2 > CaCl 2 > KCl whereas inhibitory effects were observed in the following order, CoCl 2 > HgCl 2 > CuSO 4 > FeCl 3. The lipase enzyme had V max of 0.0006 U/Sec, K m of 0.4960 mM and K cat of 0.0125 S-1 .

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Bacterial lipases: A review on purification and characterization

Cited by 248 publications

References 113 publications

Correlation of lipase activity and moisture transfer rate in gingerbread glazed with confectionery glaze based on lauric type fats

Correlation of lipase activity and moisture transfer rate in gingerbread glazed with confectionery glaze based on lauric type fats

Kinetics of Halophilic Enzymes

Production, Partial Purification and Characterization of Lipase Enzyme Expressed by Klebsiella pnemoniae of Vegetable Oil Contaminated Soil

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