, Volume 5, Issue 3, pp 362–365 | Cite as

The effect of sonication on lipase activity

  • L. P. Goodman
  • L. R. DuganJr.
Short Communications


Studies were made to evaluate the effect of sonication on activity of porcine pancreatic lipase and on activity of this lipase when in contact with substrate. Lipase was rapidly inactivated by sonication at 50 C, but was stable at 30 C or lower temperatures. Sonication for 4.5 min of lipase and olive oil at 38 C produced 2.7 times as much free fatty acid as without sonication. Hydrolysis of tripalmitin was achieved by sonication of lipase and tripalmitin dissolved in methyl myristate.


Lipase Lipase Activity Tripalmitin Pancreatin Porcine Pancreatic Lipase 
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Copyright information

© American Oil Chemists’ Society 1969

Authors and Affiliations

  • L. P. Goodman
    • 1
  • L. R. DuganJr.
    • 1
  1. 1.Department of Food ScienceMichigan State UniversityEast Lansing

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