The enzyme lipase, isolated from skimmilk in a homogenous form as evidenced by a single band in starch gel electrophoresis, was partially characterized. It kept best frozen at --20 C and was unstable at 37 C. Lyophilization resulted in complete loss of activity. The heat stability of pure lipase was similar to that of the enzyme in skimmilk. The pH of maximum stability was 6.6-7.6. The enzyme was stable to light in the absence of eatMyst.
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Patel et al. (1968) studied this question.
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