Inhibitors | Comment | Organism | Structure |
---|---|---|---|
Co2+ | 88% residual activity at 2 mM | Olea europaea | |
Cu2+ | in the presence of 2 mM copper the activity is reduced by 76% | Olea europaea | |
EDTA | 82% residual activity at 10 mM | Olea europaea | |
Hg2+ | 76% residual activity at 2 mM | Olea europaea | |
K+ | 82% residual activity at 2 mM | Olea europaea | |
Mg2+ | 86% residual activity at 2 mM | Olea europaea | |
Mn2+ | 92% residual activity at 2 mM | Olea europaea | |
Na+ | 89% residual activity at 2 mM | Olea europaea | |
Zn2+ | 90% residual activity at 2 mM | Olea europaea |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Ca2+ | the reaction rate increases up to a CaCl2 concentration of 0.1 mM, declining above such value | Olea europaea |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Olea europaea | - |
cultivar Ogliarola | - |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
fruit | - |
Olea europaea | - |
mesocarp | lipase activity is detected in the fatty layer obtained after centrifugation of the olive mesocarp homogenate | Olea europaea | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
triolein + H2O | - |
Olea europaea | diolein + oleate | - |
? |
Synonyms | Comment | Organism |
---|---|---|
lipase | - |
Olea europaea |
triacylglycerol acylhydrolase | - |
Olea europaea |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
35 | 45 | the enzyme activity is linear for more of 4 h below 35°C, while above such value, the activity rate declines after 2-3 h. A temperature of 45°C applied on fresh olives for 24 h before processing and measurement or on fatty layer samples for 1 h before the assay does not affect the lipase activity | Olea europaea |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5 | - |
- |
Olea europaea |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
4 | 6 | olive lipase is apparently not active below pH 3.0 and above pH 8.0 | Olea europaea |
Organism | Comment | Expression |
---|---|---|
Olea europaea | mesocarp lipase activity declines at fruit maturity (purple stage) | down |
Olea europaea | mesocarp lipase activity increases during olive development | up |