Obtaining lipases from byproducts of orange juice processing.

Food chemistry

PubMedID: 24912703

Okino-Delgado CH, Fleuri LF. Obtaining lipases from byproducts of orange juice processing. Food Chem. 2014;163103-7.
The presence of lipases was observed in three byproducts of orange juice processing: peel, core and frit. The enzymes were characterised biochemically over a wide pH range from neutral (6-7) to alkaline (8-9). The optimal temperature for the activity of these byproducts showed wide range at 20°C to 70°C, indicating fairly high thermostability. The activities were monitored on p-NP-butyrate, p-NP-laurate and p-NP-palmitate. For the first time, lipase activity was detected in these residues, reaching 68.5lipaseU/g for the crude extract from fractions called frit.