The effect of pH on determination of activation energies and the optimum temperatures of hydrolysis of olive oil by lipase from porcine pancreas

Abstract

The present paper reports the determination of the activation energies and the optimum temperatures of olive oil hydrolysis by porcine pancreas lipase with simultaneous effect of pH. The parameters were estimated based on the literature data on the activity curves versus temperature for olive oil hydrolysis by lipase obtained from porcine pancreas. It was assumed that both the hydrolysis reaction process and the deactivation process of lipase were first-order reactions by the enzyme concentration. A mathematical model describing the effect of temperature on porcine pancreas lipase activity was used. The determinate activation energies Ea were from 31.37 ± 5.38 kJ/mol to 61.60 ± 11.46 kJ/mol, the optimum temperatures Topt were obtained in the range from 305.46 ± 1.26 K to 313.23 ± 1.18 K and the values of deactivation energies Ed were in the range from 65.18 ± 3.19 kJ/mol to 109.27 ± 6.79 kJ/mol. The obtained results (Ea, Ed, Topt) might find application in research on the prognosis of pancreatic cancer.