Purification and characterization of lipase enzyme from chia seed (Salvia hispanica L.)

Lipase enzymes hydrolyze triglycerides. The aim of this study was to purify and characterize lipase enzyme from chia seed (Salvia hispanica L.). In order to purify the lipase enzyme from chia seeds, firstly skimming followed by ammonium sulfate precipitation and gel filtration chromatography methods were used. At the end of these studies, the specific activity of chia seed lipase was found to be 672.1 EU/mg protein. Chia seed lipase was purified 25.5-fold. The optimum temperature of the purified chia seed lipase was measured as 60 ºC, optimum pH 13.2, stable pH 13.2 and stable temperature 60 °C. Chia seed lipase was kept at 60 ºC and pH 13.2 for 5 days and its storage stability was checked by measuring its activity every day. As a result of the measurements for five days, 62.5% decrease in enzyme activity was observed. Km and Vmax values of chia lipase were calculated using the substrate triolein. Km value is approximately 11.097 mM and Vmax value is 582.14 U/min.mg of enzyme. Key words: Chia seed, Characterization, Lipase, Purification.