In this paper, the effects of lipid-borne compounds such as lipid hydroperoxides, lipid polymers, phospholipids and emulsifiers, chlorophyll and carotenoids, tocopherols, citric acid, partial glycerides and free fatty acids on the activity and stability of lipases are discussed. Generally, the content of above compounds in commercial edible oil level did not affect the initial activity except for partial glycerides and free fatty acids, but the stability was influenced by most of the compounds. Besides tocopherols and partial glycerides, all the other minor compounds in oils and fats discussed had a tendency to reduce lipase life-time.
|Title of host publication||Stability and Stabilization of Biocatalysts|
|Place of Publication||Amsterdam|
|Publication status||Published - 1998|
|Event||Stability and Stabilization of Biocatalysts (eds. A.
Ballesteros, F.J. Plou, J.L. Iborra and P.Halling) - Cordoba|
Duration: 1 Jan 1998 → …
|Conference||Stability and Stabilization of Biocatalysts (eds. A. Ballesteros, F.J. Plou, J.L. Iborra and P.Halling)|
|Period||01/01/1998 → …|