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Appl Environ Microbiol. 1967 May; 15(3): 480-483
Copyright © 1967 American Society for Microbiology. All Rights Reserved.

Characterization of Purified Staphylococcal Lipase¹

Department of Food Science, Michigan State University, East Lansing, Michigan 48823

ABSTRACT

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 , ß, and ' 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.

² Present address: Department of Poultry Husbandry, Cornell University, Ithaca, N.Y. 14850.

¹ Published with the approval of the Director of the Michigan Agricultural Experiment Station as Journal Article No. 3931.