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Literature summary for 3.1.1.32 extracted from
- Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipids (2007), J. Agric. Food Chem., 55, 2970-2978.
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | the enzyme improves foaming stability and properties of skim milk and whey, implying that phospholipases can be useful tools for modifying the functionality of dairy products and ingredients | Fusarium venenatum |
| nutrition | the enzyme improves foaming stability and properties of skim milk and whey, implying that phospholipases can be useful tools for modifying the functionality of dairy products and ingredients | Fusarium venenatum |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| additional information | Fusarium venenatum | release of lysophospholipids from the fat globule membrane decreasing the surface tension of skim milk and whey, overview, the enzyme improves foaming stability and properties of skim milk and whey, overview | ? | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Fusarium venenatum | - |
- |
- |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| additional information | - |
- |
Fusarium venenatum |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| additional information | release of lysophospholipids from the fat globule membrane decreasing the surface tension of skim milk and whey, overview, the enzyme improves foaming stability and properties of skim milk and whey, overview | Fusarium venenatum | ? | - |
? | |
| additional information | distribution of phospholipids and lysophospholipids between fat globules and skim milk, foaming and surface properties, overview | Fusarium venenatum | ? | - |
? | |
| phosphatidylcholine + H2O | milk, whey, and soy bean substrates | Fusarium venenatum | lysophosphocholine + a carboxylate | - |
? | |
| phosphatidylethanolamine + H2O | milk, whey, and soy bean substrates | Fusarium venenatum | lysophosphatidylethanolamine + a carboxylate | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| PLA1 | - |
Fusarium venenatum |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | - |
assay at | Fusarium venenatum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 8 | - |
assay at | Fusarium venenatum |
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Release 2023.1 (January 2023)
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