Of the three animal fats studied, edible pork lard consistently yielded the highest degrees of hydrolysis (95 ) in the first hydrolysis reaction and inedible beef tallow
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The main lipid classes hydrolyzed were triglycerides and 1,3- diglycerides Umanskii et al (1980) studied the hydrolysis of milk fat by lipase preparations of
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Under physiological conditions, this enzyme catalyzes hydrolysis of oils and fats, so the biological role of lipase is metabolism of lipids Besides, lipases catalyze
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Of the three animal fats studied, edible pork lard consistently yielded the highest degrees of hydrolysis (95 ) in the first hydrolysis reaction and inedible beef tallow
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