Oospora lactic lipase: Isolation and properties

Lipase (EC 3.1.1.3) of Oospora lactic UzLM-2 was purified by ammonium sulfate (0.40-0.80) fractionation, gel-filtration on Sephadex G-100, column chromatography on DEAE-Sephadex and CM-Sephadex, gel-filtration on Sephadex G-75 and was finally crystallized in concentrated aqueous solution. Crystalline preparation of the enzyme is homogeneous at disc-electrophoresis and ultracentrifugation. Sedimentation coefficient ( S 20 w) is 3.6 S, isoelectric point (pI) at pH 4.2 and molecular mass of the enzyme is 40-43 kD. Amino acid composition analysis showed that none of sulfur-containing amino acids were detected in the crystalline enzyme, but it contains about 8% of carbohydrates and a small amount of lipids. Lipase from Oospora lactic was most active at pH 7.5 and 37 °C in olive oil, stable in the range of pH from 5.7 to 8.0 at 30-40 °C for 18 h and retained stability at 50 °C for 10 min.

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