Use of Partial Purified Lipase From local Chicken kidney for Improvement the Flavor of Butter Fat
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Abstract
Lipase was extracted by Sodium acetate buffer (pH=6; 0.05M) Containing 0.1M NaCl. Enzyme content of crude extract was concentrated by gradual addition of ammonium sulfate at 30-60% saturation. The dialyzed extract was purified on ion-exchange chromatography through DEAE–Cellulose and gel-filtration chromatography through sephacryl S-200 column. The specific activity, enzyme yield and fold purification were 54.06 unit/mg, 42.6% and 10.88 respectively. The molecular weight of the Lipase was 43.651 KDa as determined by gel-filtration chromatography through sephacryl S-200 column. Partial purified lipase used for the improvement of the flavor of butter fat after 12 hours for storage.
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How to Cite
Use of Partial Purified Lipase From local Chicken kidney for Improvement the Flavor of Butter Fat. (2017). Ibn AL-Haitham Journal For Pure and Applied Sciences, 23(3), 88-98. https://jih.uobaghdad.edu.iq/index.php/j/article/view/923
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Chemistry
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How to Cite
Use of Partial Purified Lipase From local Chicken kidney for Improvement the Flavor of Butter Fat. (2017). Ibn AL-Haitham Journal For Pure and Applied Sciences, 23(3), 88-98. https://jih.uobaghdad.edu.iq/index.php/j/article/view/923