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Effect of moisture on the activity of oat lipase in the olive oil substrate system.

Bains, G. S. and Bhatia, D. S. (1953) Effect of moisture on the activity of oat lipase in the olive oil substrate system. Science and Culture, 18. pp. 387-388.

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Abstract

Use of oil substrates has found very limited application in the enzyme work on cereal lipases. Sullivan and Howel used 0.5 grn. of ground wheat for 1 gm. of oil, 10 ml of water and 10 ml of buffer in the reaction mixture which gave low titration figures as compared to the performance of the watersoluble substrate like triacetin. Singer, Thomas and Hofstee2 ; Miller, Byron and Kummerow3; and Houston, Roberts and Kester4 also used water-soluble substrates. On the other hand, Widhe and Onselius5 studied lipolysis in doughs made from various cereal flours including oats (20 gm. flour +10 gm. bakers margerine+10 gm. sucrose +2 gm. water) and likewise Hutchinson, Martin and Moran's, in order to simulate conditions in dough making, used a mixture of extracted oat meal flour and olive oil with 36% moisture, in their studies on the lipolytic activity in oats. No systematic attempts, has, however, been made to study the influence of moisture content in the oil substrate system vis-a-vis the activity of oat lipases. The present investigation deals with this aspect of lipase activity and the application of the findings to other cereal flours is being investigated.

Item Type: Article
Uncontrolled Keywords: lipase activity, oil substrates, moisture content
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Aug 2012 10:56
Last Modified: 14 Aug 2012 10:56
URI: http://ir.cftri.com/id/eprint/3952

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