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      Purification and Characterization of a Novel Lipase from Antarctic Krill

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          Lipase from Antarctic krill, with a molecular weight of 71.27 kDa, was purified with ammonium sulfate precipitation and a series of chromatographic separations over ion exchange (DEAE) and gel filtration columns (Sephacryl S-100), resulting in 5.2% recovery with a 22.4-fold purification ratio. The optimal pH and temperature for enzyme activity were 8.0 and 45°C, respectively. Purified lipase had K m and V max values of 3.27 mmol L −1 and 2.4 U mg −1, respectively, using p-nitrophenyl laurate as the substrate. Lipase activity was enhanced by adding Ca 2+ and Mg 2+ ions in the concentration ranges of 0–0.5 mmol L −1 and 0–0.3 mmol L −1, respectively, while the activity was inhibited by a further increase in these ion concentrations. Fe 3+ and Cu 2+ ions showed obvious inhibitory effects on enzyme activity, and the inhibition rates were 71.8% and 53.3% when the ion concentrations were 0.5 mmol L −1.

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          Author and article information

          Journal of Ocean University of China
          Science Press and Springer (China )
          20 December 2019
          01 February 2020
          : 19
          : 1
          : 209-215
          1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
          2Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Sustainable Development of Polar Fishery, Ministry of Agriculture and Rural Affairs of PRC, Qingdao 266071, China
          3Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
          4Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266071, China
          5College of Chemistry and Chemical Engineering, Ocean University of China, Qingdao 266100, China
          Author notes
          *Corresponding authors: XU Jiakun, E-mail: xujk@ ; ZHAO Xianyong, E-mail: zhaoxy@
          Copyright © Ocean University of China, Science Press and Springer-Verlag GmbH Germany 2020.

          The copyright to this article, including any graphic elements therein (e.g. illustrations, charts, moving images), is hereby assigned for good and valuable consideration to the editorial office of Journal of Ocean University of China, Science Press and Springer effective if and when the article is accepted for publication and to the extent assignable if assignability is restricted for by applicable law or regulations (e.g. for U.S. government or crown employees).

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