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Updated: Jan 25, 2026

Defining Substrate Specificities for Lipase and Phospholipase Candidates
Published on: November 23, 2016
Inhibition of a Mixture of Crude Pseudomonas Lipases by Selected Emulsifiers
1Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68583-0919.
Abstract:
Four commercial emulsifiers, sodium oleate, sodium stearate, sodium stearoyl-2-lactylate, and calcium stearoyl-2-lactylate, were evaluated for their effectiveness as inhibitors of Pseudomonas lipases. Each emulsifier was incubated at 0.5, 1.0, and 2.0% concentrations with the individual as well as a mixture of the crude lipase extracts obtained from three Pseudomonas spp. ( P. fluorescens , P. putida , and P. cepacia ), in reconstituted nonfat dry milk (10%) for 30 min. At a 2% concentration, all emulsifiers tested were potent inhibitors (100%) of lipase activity. The effectiveness of lipolysis inhibition declined with decreasing emulsifier concentration. Sodium oleate demonstrated significant (P < 0.05) lipolysis inhibition at a 1% concentration regardless of initial lipase level. Synergism in inhibiting lipolytic activity between these selected emulsifiers was not evident.
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