الفهرس 
acknowledgmentOnly 14 pages are availabe for public view
 |  | from | 278 |  |  |
| | | from | 278 | | |
Abstract
2.1. Lipases (Historical Review)
Enzymes hydrolyzing triglycerides have been studied for well-over one hundred and fourty years. The beginning of lipase research was carried out by Claude Bernard (1849). He reported that when oil, butter or lard were mixed with pancreatic juice, fatty acids and glycerol appeared. Various degrees of attention were directed to lipases of other sources. Relatively little advance in the method of purification or knowledge of the properties of lipases was made until Willstatter and his school made significant contribution in the early 1920 s, then despite the grent development of general enzymology during the next thirty years, lipases received only a moderate attention and minor progress was made in this field.
Previous studies on microbial lipases were directed to isolation, purification and characterization of the enzyme. Lipolytic activity has been tested for a number of fungi and the enzyme showed significant variation in specificity and tmperature sensitivity. In the past, interest in microbial lipase resulted from investigation of food spoilage, especially of dairy products. More attention to the enzyme arose from its importance in.