Biomaterial Database

Studies on the hydrolysis of lecithin by a Penicillium notatum phospholipase B preparation. 1958

R M DAWSON

UI	MeSH Term	Description	Entries
D008245	Lysophospholipase	An enzyme that catalyzes the hydrolysis of a single fatty acid ester bond in lysoglycerophosphatidates with the formation of glyceryl phosphatidates and a fatty acid. EC 3.1.1.5.	Lecithinase B,Lysolecithinase,Phospholipase B,Lysolecithin-Lysolecithin Acyltransferase,Lysophospholipase A,Lysophospholipase A1,Lysophospholipase C,Lysophospholipase L2,Acyltransferase, Lysolecithin-Lysolecithin,L2, Lysophospholipase,Lysolecithin Lysolecithin Acyltransferase
D010407	Penicillium	A mitosporic Trichocomaceae fungal genus that develops fruiting organs resembling a broom. When identified, teleomorphs include EUPENICILLIUM and TALAROMYCES. Several species (but especially PENICILLIUM CHRYSOGENUM) are sources of the antibiotic penicillin.	Penicilliums
D010408	Penicillium chrysogenum	A mitosporic fungal species used in the production of penicillin.	Penicillium chrysogeum,Penicillium notatum
D010713	Phosphatidylcholines	Derivatives of PHOSPHATIDIC ACIDS in which the phosphoric acid is bound in ester linkage to a CHOLINE moiety.	Choline Phosphoglycerides,Choline Glycerophospholipids,Phosphatidyl Choline,Phosphatidyl Cholines,Phosphatidylcholine,Choline, Phosphatidyl,Cholines, Phosphatidyl,Glycerophospholipids, Choline,Phosphoglycerides, Choline
D004950	Esterases	Any member of the class of enzymes that catalyze the cleavage of an ester bond and result in the addition of water to the resulting molecules.	Esterase
D006868	Hydrolysis	The process of cleaving a chemical compound by the addition of a molecule of water.
D054709	Lecithins	A complex mixture of PHOSPHOLIPIDS; GLYCOLIPIDS; and TRIGLYCERIDES; with substantial amounts of PHOSPHATIDYLCHOLINES; PHOSPHATIDYLETHANOLAMINES; and PHOSPHATIDYLINOSITOLS, which are sometimes loosely termed as 1,2-diacyl-3-phosphocholines. Lecithin is a component of the CELL MEMBRANE and commercially extracted from SOYBEANS and EGG YOLK. The emulsifying and surfactant properties are useful in FOOD ADDITIVES and for forming organogels (GELS).	Lecithin