Factors Influencing the Activity of a Heat-Resistant Lipase of Pseudomonas

The heat resistant lipase of Pseudomonas spp. MC50 hydrolyzed coconut oil, corn oil, butter oil and olive oil. Lipase activity was maximum at 1% corn oil. The effects of pH and temperature on lipase activity varied with the substrate. The pH optima were in the range pH 8–9; the temperature optima were in the range 35–40°C. Of several emulsifiers tested, four supported significant lipase actiivity, and three supported no lipase activity and may have inhibited the lipase. Emulsifier concentration influenced lipase activity. All stabilizers tested supported lipase activity; above 0.36% stabilizer concentration had no effect.