HAZELNUT SEED LIPASE: EXTRACTION, PURIFICATION, AND CHARACTERIZATION

Interest in lipases has markedly increased to their potential industrial applications. The most of lipases produced commercially are obtained from animal and microbial sources. Nowadays, also obtained from plant seeds such as sunflower, soybean, peanut, castor bean and hazelnut. Hazelnut is one of the most important foods in majority of the world and Turkey is largest hazelnut producer. In this study, It was aimed that Lipase from hazelnut seed identified as yomra species isolated, purified and characterized. Lipase from hazelnut seed was purified 1255 fold to homogeneous state by ammonium sulfate precipitation, dialysis and Sephadex G-100 gel filtration chromatography after by defatting from hazelnut proteins. The purified enzyme showed single band when it was subjected to SDS-PAGE. The molecular weight of the determined by SDS-PAGE was 20 kDa. Purified lipase from hazelnut seed exhibited the maximum activity at 9.0 and 50˚C and stable under alkaline conditions (pH 7.0-10.0) and at temperatures between 20-55˚C. Lipase from hazelnut seed more specified versus triolein and tributyrin and olive oil among the nature oils as substrate. The enzyme activity was measured by using 0.1 ml of enzyme solution for 5 min. To determine the storage stability of lipase from hazelnut seed, the activity assays carried out for a period of one year. it was observed that about 83% of its activity was retained of 9 months at -20˚C. Purified lipase from hazelnut seed versus triolein as substrate calculated Km and Vmax values, 4.545mM and 80 U/dk.mg.Enzyme, respectively