STABILITY AND OPTIMAL LIPOLYTIC ACTIVITY OF SONICATED PRUNUS AVIUM LIPASE AND ITS APPLICATION AS FAT DEGRADATION AND HYDROLYSIS OF POULTRYWASTEWATER

Present work is an optimized lipolytic activity of sonicated defatted Prunus Avium seed lipases. The characterization and the stability of P. avium lipase were assayed at incremental steps of pH and temperature. Comparison of fat liberation potential of the Lipases treated and untreated poultry wastewater and mutton fat showed the importance of Avium lipase towards fat hydrolysis. A 300W sonicated waves in 30 minutes made meal clear for enzyme extraction by removing all interference of seeds fat, evidenced by the images of scanning electron microscope.10 % olive oil emulsion ; a substrate, one-hour incubation time and 4000rpm agitation speed were the optimal variables for extraction of enzyme amongst the 9 runs of experiments suggested by orthogonal L9 array design. Substrate concentration was found the actual contributor to facilitating the lipase for complete hydrolysis. A 43.19%contribution (ANOVA result) of olive oil: substrate was found responsible for maximum lipolytic activity (1.52µU) of Avium lipase at pH 6 and 400C.Best stability of lipase was observed in n-heptane. A release of 6 times more poultry wastewater fat as compared to acid hydrolysis was the successful application of P. avium after 180minutes of the incubation period. Degradation of lipids as increase the %age of monounsaturated acid as compared to polyunsaturated acid (GLC analysis) speculating that P. avium enzyme can be utilized in oil/ fat, detergent and wastewater industry due to fat degradation property.