does anyone know anything about the enzyme lipase?

Question

Im investigating the effect temperature has on lipase for my A-level and cant find any information!

Answer 1

Lipase chemically digests (hydrolyses) lipids (fats, oils & waxes too). Generally, almost all enzymes react faster with a substrate as the temperature increases. Most Human enzymes optimize around 98.6 deg. F (37 deg C). If you keep increasing the temperature there is a point to where the enzyme is destroyed (deactivated). When this happens the ezyme is rendered useless and no longer does its job even if the temperature is lowered.
Anology:Enzymes and Egg white (albumin) , are both chemically made of proteins. When you heat albumin it changes physically and chemically; cooling it does not reverse the reaction.

Answer 2

All the enzymes have their optimum Ph and optimum temperature. The Pancreatic Lipase acts on the emulisified fats(by bile salts) at human body temperature,i.e 37c. deviation from this temperature would lower the enzyme activity.

Answer 3

Enzymes have an optimum temp and pH.
As the temp increases to reach the optium the rate of reaction(break down of lipids) increases, after the optimum the rate starts to decrease. At a certain point as the tmp increases (past the optimum) the enzyme denatures and so the reaction stops.

Answer 4

every enzymes have a optimum temperature that in this temperature it has the most action of itself in it and if the temperature go higher than it it will lose the action but I don't know what is this optimum temperature for lipase

Answer 5

If it's human lipase optimal temperature for activity is obviously around 37*C. Activity may slow below that and may increase slighty about until it starts to denature.

Answer 6

As an enzyme, the rates of reactions catalyzed by lipase is temperature dependent.

http://en.wikipedia.org/wiki/Lipase

Here is an experimental paper that looks at your question:
http://cat.inist.fr/?aModele=afficheN&cpsidt=13636964

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Answer 7

They are a type of protein in the body, specifically shaped (if looking at the "lock and key model") to allow chemical reactions to occur at lower temperatures than would otherwise be needed. They are essential in almost all the body's functions, examples include Pepsin (decomposes proteins in your food) and Amylase (breaks down long chain hydrocarbons in the digestive system).

Answer 8

I've got some in my Creon 25000.you can have some for your studies.i take mind for my pancreas.not working to well.