Microbial Protease and Phospholipase C Stimulate Lipolysis of Washed Cream

• Published in: Journal of dairy science 1985-12, Vol.68 (12), p.3162-3170
• Main Authors: Alkanhal, H.A., Frank, J.F., Christen, G.L.
• Format: Article
• Language: English
• Subjects: bacillus; Biological and medical sciences; cream; crema; creme; enzimas; enzyme; enzymes; Food industries; Fundamental and applied biological sciences. Psychology; lipolisis; lipolyse; lipolysis; Milk and cheese industries. Ice creams; proteasas; protease; proteases; Pseudomonas
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.S0022-0302(85)81222-4

The effect of extracellular protease from a Pseudomonas sp. and phospholipase C from Bacillus cereus on lipolysis of washed cream incubated at 37 and 7°C was determined. Preincubation of the washed cream with protease at pH 9.0 and 37°C increased the subsequent rate of lipolysis. Rate of lipolysis was associated with the extent of proteolysis of the washed cream (r2 = .89). Preincubation of washed cream with phospholipase C at pH 7.35 and 37°C did not affect subsequent lipolysis. Incubation of washed cream with protease and lipase as well as with phospholipase and lipase at pH 6.65 and 37°C resulted in an increase in the initial rate of lipolysis. However, rate of lipolysis decreased after 2h of incubation when microbial protease was present; this probably resulted from proteolytic inactivation of the lipase. Microbial protease and phospholipase C exhibited a synergistic effect in enhancing lipolysis for up to 4h of incubation at 37°C, but this effect decreased with additional incubation. When cream was incubated at 7°C, protease and phospholipase decreased the rate of lipolysis.