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      Production, purification, characterization, and applications of lipases

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      Author(s): , ,
      Publication date (Electronic):
      Publisher: Elsevier BV

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          Abstract

          Biotechnology Advances, 19(8), 627-662

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          Most cited references170

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          Microbial lipases form versatile tools for biotechnology.

          K. Jaeger (1998)
          Lipases are secreted into the culture medium by many bacteria and fungi. They catalyse not only the hydrolysis but also the synthesis of long-chain acylglycerols. Important uses in biotechnology include their addition to detergents, the manufacture of food ingredients, pitch control in the pulp and paper industry, and biocatalysis of stereoselective transformations. This makes them the most widely used class of enzymes in organic chemistry. Immobilization in hydrophobic sol-gel matrices and in vitro evolution are promising novel approaches to increasing the stability or enantioselectivity, respectively, of lipases.
          Article 0 comments Cited 123 times – based on 0 reviews     Review now
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            Polyunsaturated fatty acids, Part 1: Occurrence, biological activities and applications.

            R Valivety, Javed I Gill (1997)
            Polyunsaturated fatty acids form a unique class of food constituents that show a wide range of functions in biological systems. Investigations over the past two decades have uncovered their roles and those of their eicosanoid metabolites, and have highlighted their homeostatic functions in mammals. A growing number of common human medical conditions are thought to be traceable to dysfunctions in the eicosanoid system, which could in turn be due to imbalances in the intake and/or metabolism of polyunsaturated fatty acids. This, together with medical advances, has spurred the introduction of biomedical products, nutritionals, fortified foods and health supplements.
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              Why are enzymes less active in organic solvents than in water?

              A L Klibanov (1997)
              In order to exploit fully the biotechnological opportunities afforded by nonaqueous enzymology, the issue of often drastically diminished enzymatic activity in organic solvents compared with that in water must be addressed and resolved. Recent studies have made great strides towards elucidating causes of this phenomenon of activity loss. None of these causes is insurmountable; by designing strategies that systematically target them, enzymatic activity in organic solvents can be readily enhanced by multiple orders of magnitude and ultimately brought to the aqueous-like level.
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                Author and article information

                Journal
                Publisher: Elsevier BV
                Publication date (Electronic): 2001
                Publication date (Issued): December 2001
                Publication date Updated: 08 April 2019
                Article
                DOI: 10.1016/S0734-9750(01)00086-6
                PubMed ID: 14550014
                SO-VID: 5777557e-4520-4a62-b2fe-acb6046ea471
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