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The Specificity of Milk Lipase. I. Determination of the Lipolytic Activity in Milk toward Milk Fat and Simpler Esters^{1, 2,}

Department of Dairy Industry, University of California, Davis

ABSTRACT

A study of the optimum conditions for the activity of milk toward different esters was made. This will provide the basis for the assay methods used in further specificity studies. The reactions were carried out with constant shaking. Under those conditions, appreciable hydrolysis of milk fat occurred with nonhomogenized cream. The emulsion was more stable, however, with homogenized creams. Cream homogenized at 2,500 p.s.i. was therefore used for the milk fat hydrolysis. The pH optima for the milk fat, Tween-20, and methyl butyrate hydrolyses were 8.8–9.1, 8.8, and 8.0, respectively. The pH optimum of 8.7–8.9 for the tributyrinase activity of milk was confirmed.

¹ The data are part of a thesis presented to the Graduate School of the University of California by the senior author in partial fulfillment of the requirements for the degree of Doctor of Philosophy, January, 1956.

² This study was supported in part by funds from the California Dairy Industry Advisory Board.

³ Present address: Northern Utilization Research Branch, USDA, Peoria, Ill.