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<p>A method based on fluorescently labeled enzyme proteins was established to visualize the absorption properties of lipase at the oil–water interface, and it can be used for the effective observation of the distribution characteristics of lipase at the oil–water interface. The optimal conditions for observation include the following: oil content of 10–20% (wt%), concentration of fluorescently labelled enzyme protein of 0.25&#xa0;mg/mL, reaction temperature of 25–30&#xa0;°C, emulsion dispersion and stirring time of 10&#xa0;min, and emulsion resting time of 30–120&#xa0;s. Based on this method, a preliminary analysis of the effects of oil and lipase species on the distribution characteristics of lipase at the oil–water interface was performed. The results reveal that differences in the distributions of lipase at the oil–water interface of various fats and oils had a certain degree of correspondence with their specificity and that the distribution characteristics of the lipases on the surface of olive oil enabled effective catalytic hydrolysis to a certain extent. This method is a more objective guide for the development of lipase application technology in the fields of tanning, fur making, glue making, detergents, and sewage treatment and so on.</p>

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Visualization of fluorescently labeled lipase distribution characteristics at the oil–water interface

  • 期刊论文

  • 发表日期：

    2025年4月3日

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  • Xian Du,
  • Chunxiao Zhang,
  • Biyu Peng

摘要

A method based on fluorescently labeled enzyme proteins was established to visualize the absorption properties of lipase at the oil–water interface, and it can be used for the effective observation of the distribution characteristics of lipase at the oil–water interface. The optimal conditions for observation include the following: oil content of 10–20% (wt%), concentration of fluorescently labelled enzyme protein of 0.25 mg/mL, reaction temperature of 25–30 °C, emulsion dispersion and stirring time of 10 min, and emulsion resting time of 30–120 s. Based on this method, a preliminary analysis of the effects of oil and lipase species on the distribution characteristics of lipase at the oil–water interface was performed. The results reveal that differences in the distributions of lipase at the oil–water interface of various fats and oils had a certain degree of correspondence with their specificity and that the distribution characteristics of the lipases on the surface of olive oil enabled effective catalytic hydrolysis to a certain extent. This method is a more objective guide for the development of lipase application technology in the fields of tanning, fur making, glue making, detergents, and sewage treatment and so on.