Plant lipases in emulsions of water in oil

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Abstract
Summary: A procedure for preparing an active lipase cream, of reproducible activity, from castor beans is described. Shelled castor beans are ground in a mortar to a greasy paste. Water is incorporated in this paste by addition of small quantities, with frequent grinding. This suspension of ground castor beans in water is stored overnight at 2° to 4°, phthalate buffer is then added, and the pH adjusted to 4.5. This suspension is centrifuged and the cream washed twice with water. This lipase cream emulsifies with oils and reacts rapidly with them to liberate free fatty acids, without neutralization of the fatty acids liberated, or the addition of buffers, or any other substance although the rate of fat splitting is enhanced if about 2% of water is added. The rate of splitting of cottonseed oil at 10° and 20° by this lipase cream indicates that the temperature coefficient of this enzyme is about half of the usual temperature coefficient. The lipase is inhibited by a soluble synthetic cephalin, egg phosphatide, and salmon egg phosphatide, but not by soybean phosphatide.

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