N. Al-Hasnawi, A., A. Al-Soufi, M., A. Aziz, R. (2010). Use of Partial Purified Lipase From local Chicken kidney for Improvement the Flavor of Butter Fat. , 23(3), 88-98.
A. N. Al-Hasnawi; M. A. Al-Soufi; R. A. Aziz. "Use of Partial Purified Lipase From local Chicken kidney for Improvement the Flavor of Butter Fat". , 23, 3, 2010, 88-98.
N. Al-Hasnawi, A., A. Al-Soufi, M., A. Aziz, R. (2010). 'Use of Partial Purified Lipase From local Chicken kidney for Improvement the Flavor of Butter Fat', , 23(3), pp. 88-98.
N. Al-Hasnawi, A., A. Al-Soufi, M., A. Aziz, R. Use of Partial Purified Lipase From local Chicken kidney for Improvement the Flavor of Butter Fat. , 2010; 23(3): 88-98.

Use of Partial Purified Lipase From local Chicken kidney for Improvement the Flavor of Butter Fat

Ibn Al-Haitham Journal For Pure And Applied Science
Article 1, Volume 23, Issue 3, 2010, Pages 88-98
Authors
A. N. Al-Hasnawi; M. A. Al-Soufi; R. A. Aziz
Abstract
Lipase was extracted by Sodium acetate buffer (pH=6; 0.05M) Containing 0.1M NaCl. Enzyme content of crude extract was concentrated by gradual addition of ammonium sulfate at 30-60% saturation. The dialyzed extract was purified on ion-exchange chromatography through DEAE–Cellulose and gel-filtration chromatography through sephacryl S-200 column. The specific activity, enzyme yield and fold purification were 54.06 unit/mg, 42.6% and 10.88 respectively. The molecular weight of the Lipase was 43.651 KDa as determined by gel-filtration chromatography through sephacryl S-200 column. Partial purified lipase used for the improvement of the flavor of butter fat after 12 hours for storage.
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