Properties Of Lipase (Ec 3.1.1.3) From Different Varieties Of Maize

Lipase activity was studied in four varieties of Corn (Zea mays) namely: Local yellow (LY), Westernyellow (WY), Western white (WW) and Pop corn (POP). Using emulsified olive oil as substrate, lipase was found to be present in the dry seeds of maize. Lipase activity increased with germinationand reached it\'s peak on the first day of germination for WY and LY, third day for POP and sixth dayfor WW. Lipase activity was tested for its ability to hydrolyze different emulsified oils such as groundnut oil, palm kernel oil, and soybean oil. The hghest activity was with soybean oil. This highactivity was correlated with high speciicity of corn lipase on linoleic acid. Thermal inactivation studies showed that the enzyme was stable up to 50oC and showed rapid inactivation above this temperature. Its optimum temperature was 50oC and the optimum pH, 8 Keywords: Lipase, Enzymes, Maize, Thermal stability, Substrate specificitiesAnimal Research International Vol. 4 (2) 2007 pp. 650-65