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Literature summary for 3.1.1.3 extracted from

  • Panzanaro, S.; Nutricati, E.; Miceli, A.; De Bellis, L.
    Biochemical characterization of a lipase from olive fruit (Olea europaea L.) (2010), Plant Physiol. Biochem., 48, 741-745.
    View publication on PubMed
Search for more literature for 3.1.1.3

Inhibitors

Inhibitors Comment Organism Structure
Co2+ 88% residual activity at 2 mM Olea europaea
Cu2+ in the presence of 2 mM copper the activity is reduced by 76% Olea europaea
EDTA 82% residual activity at 10 mM Olea europaea
Hg2+ 76% residual activity at 2 mM Olea europaea
K+ 82% residual activity at 2 mM Olea europaea
Mg2+ 86% residual activity at 2 mM Olea europaea
Mn2+ 92% residual activity at 2 mM Olea europaea
Na+ 89% residual activity at 2 mM Olea europaea
Zn2+ 90% residual activity at 2 mM Olea europaea

Metals/Ions

Metals/Ions Comment Organism Structure
Ca2+ the reaction rate increases up to a CaCl2 concentration of 0.1 mM, declining above such value Olea europaea

Organism

Organism UniProt Comment Textmining
Olea europaea
-
 cultivar Ogliarola
-

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
 Olea europaea
-
mesocarp lipase activity is detected in the fatty layer obtained after centrifugation of the olive mesocarp homogenate Olea europaea
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
triolein + H2O
-
 Olea europaea diolein + oleate
-
 ?

Synonyms

Synonyms Comment Organism
lipase
-
 Olea europaea
triacylglycerol acylhydrolase
-
 Olea europaea

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
35 45 the enzyme activity is linear for more of 4 h below 35°C, while above such value, the activity rate declines after 2-3 h. A temperature of 45°C applied on fresh olives for 24 h before processing and measurement or on fatty layer samples for 1 h before the assay does not affect the lipase activity Olea europaea

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5
-
-
 Olea europaea

pH Range

pH Minimum pH Maximum Comment Organism
4 6 olive lipase is apparently not active below pH 3.0 and above pH 8.0 Olea europaea

Expression

Organism Comment Expression
Olea europaea mesocarp lipase activity declines at fruit maturity (purple stage) down
Olea europaea mesocarp lipase activity increases during olive development up