Purification of a lipase from the hepatopancreas of oil sardine (sardinella longiceps) and its characteristics and properties

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dc.contributor.authorMukundan, M.K..
dc.contributor.authorGopakumar, K.
dc.contributor.authorNair, M.R.
dc.date.accessioned2017-10-09T06:44:46Z
dc.date.available2017-10-09T06:44:46Z
dc.date.issued1985
dc.description.abstractLipase has been purified from the hepatopancreas of oil sardine (Sarriirre1l4r longiceps) by defatting, water extraction, ammonium sulphate fractionation and chromatography on DEAF_ Sephadex and Sephadex G-100. The preparation was homogeneous on polyacrylamide disc gel electrophoresis and on gel filtration through Sephacryl S-200. The enzyme showed a molecular weighs of 54000-57000 with 6.1% of carbohydrate. The pH and temperature optima of purified sardine lipase were 8 and 37°C respectively. Sardine lipase remained stable up to 45°C. (15 min) and in the pH range 5 to 9.5. The Km, values obtained for the substrates tributyrin and triacetin were 4x10-2 and 30x 10-2 , respectively. The effect of halogens and various metal ions on sardine lipase activity, substrate specificity, amino acid and carbohydrate composition are also reported.en_US
dc.identifier.citationJ. Sci. Food Agric. 36:191-203en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2945
dc.language.isoenen_US
dc.titlePurification of a lipase from the hepatopancreas of oil sardine (sardinella longiceps) and its characteristics and propertiesen_US
dc.typeArticleen_US
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