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Literature summary extracted from

  • Lilbaek, H.M.; Fatum, T.M.; Ipsen, R.; Soerensen, N.K.
    Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipids (2007), J. Agric. Food Chem., 55, 2970-2978.
    View publication on PubMed

Application

EC Number Application Comment Organism
3.1.1.32 food industry the enzyme improves foaming stability and properties of skim milk and whey, implying that phospholipases can be useful tools for modifying the functionality of dairy products and ingredients Fusarium venenatum
3.1.1.32 nutrition the enzyme improves foaming stability and properties of skim milk and whey, implying that phospholipases can be useful tools for modifying the functionality of dairy products and ingredients Fusarium venenatum

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.1.1.32 additional information Fusarium venenatum release of lysophospholipids from the fat globule membrane decreasing the surface tension of skim milk and whey, overview, the enzyme improves foaming stability and properties of skim milk and whey, overview ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.32 Fusarium venenatum
-
-
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.1.1.32 additional information
-
-
 Fusarium venenatum

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.32 additional information release of lysophospholipids from the fat globule membrane decreasing the surface tension of skim milk and whey, overview, the enzyme improves foaming stability and properties of skim milk and whey, overview Fusarium venenatum ?
-
 ?
3.1.1.32 additional information distribution of phospholipids and lysophospholipids between fat globules and skim milk, foaming and surface properties, overview Fusarium venenatum ?
-
 ?
3.1.1.32 phosphatidylcholine + H2O milk, whey, and soy bean substrates Fusarium venenatum lysophosphocholine + a carboxylate
-
 ?
3.1.1.32 phosphatidylethanolamine + H2O milk, whey, and soy bean substrates Fusarium venenatum lysophosphatidylethanolamine + a carboxylate
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.1.1.32 PLA1
-
 Fusarium venenatum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.32 40
-
 assay at Fusarium venenatum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.32 8
-
 assay at Fusarium venenatum