{"id":2819,"date":"2018-01-09T11:56:47","date_gmt":"2018-01-09T08:56:47","guid":{"rendered":""},"modified":"2018-01-09T11:56:47","modified_gmt":"2018-01-09T08:56:47","slug":"","status":"publish","type":"post","link":"https:\/\/en.uobaghdad.edu.iq\/?p=2819","title":{"rendered":"Lipase enzyme (Triacylglycerol acylhydrolases)"},"content":{"rendered":"
Lipase enzyme (Triacylglycerol acylhydrolases) <\/span><\/strong><\/div>\n

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Prepared by:<\/strong><\/div>\n
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Dr. Sawsan Mustafa Abdul Rahman, Dr. Asmaa Sabah Ahmaid, Dr. Saeed Sahib Alawi\/Department of Food Science, College of agriculture, University of Baghdad<\/strong><\/div>\n

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Abstract<\/span><\/strong><\/div>\n

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Lipase enzyme was known for the first time by the scientist Claud Bernard in 1856 in pancreatic juice by analyzing the oil drops and converted to insoluble materials, while microbial lipase was discovered in 1901 in a group of members of the genus Bacillus. Lipase enzyme (Triacylglycerol acylhydrolases) possesses the taxonomic code E.C.3.1.1.3; it exists in animals, plants and microorganisms. Lipase enzyme works on liberating fatty acids by breaking down the ester bonds in triglycerides at the interval surface between water and fat .Recently, microbial lipases have taken a wide interest due to their increased industrial uses as the  possible use as food additives, production of some chemical materials (esters) and detergents, wastewater treatment and cosmetic industry……etc. Fungi are the best source of lipase enzyme because of its outer cellular type which facilitates its extraction from fermentation medium. The locally isolated fungus Aspergillus aculeatus was used in the production of lipase enzyme.The enzyme was purified and the optimum conditions for its production were determined represented as pH, temperature, effect of calcium chloride and some inhibitors. Different concentrations of inhibitor were applied in Iraqi soft cheese noticing its effect in decreasing fatty analyze which consider being the most of cheese defects which could lead to reject it by the consumer due to its rancid undesirable flavor.   <\/div>\n

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