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Microbial Protease and Phospholipase C Stimulate Lipolysis of Washed Cream

Department of Animal and Dairy Science, University of Georgia, Athens 30602

ABSTRACT

The effect of extracellular protease from a Pseudomonas sp. and phospholipase C from Bacillus cereus on lipolysis of washed cream incubated at 37 and 7°C was determined. Preincubation of the washed cream with protease at pH 9.0 and 37°C increased the subsequent rate of lipolysis. Rate of lipolysis was associated with the extent of proteolysis of the washed cream (r² = .89). Preincubation of washed cream with phospholipase C at pH 7.35 and 37°C did not affect subsequent lipolysis. Incubation of washed cream with protease and lipase as well as with phospholipase and lipase at pH 6.65 and 37°C resulted in an increase in the initial rate of lipolysis. However, rate of lipolysis decreased after 2 h of incubation when microbial protease was present; this probably resulted from proteolytic inactivation of the lipase. Microbial protease and phospholipase C exhibited a synergistic effect in enhancing lipolysis for up to 4 h of incubation at 37°C, but this effect decreased with additional incubation. When cream was incubated at 7°C, protease and phospholipase decreased the rate of lipolysis.

¹ Food and Dairy Science Department, King Faisal University, Alhasa, Saudi Arabia.