Operational Stability of Lipase Enzyme: Effect of Temperature and Shear

摘要

The operational stability of the lipase enzyme from Candida rugosa (formerly known as Candida cylindracea) has been investigated. The activity was found to be dependent on shear rate, temperature and emulsifier concentration. The enzyme remained active (the activity was about 80% of the original) up to a shear rate of 122 s~(-1) for 2 hours at 40℃. Concentrated enzyme was more resistant to shear rate than the diluted enzyme. It was also found that the presence of emulsifier increased the enzyme inactivation. The enzyme lost almost all its activity in 45 minutes at an emulsifier concentration of 0.5%.