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To distinguish the hydrolysis effect of the trypsin on lipase from the hydrolysis effect of trypsin on the emulsified olive oil substrate hydrolysis, the same olive oil emulsion was used as substrate to incubate with the trypsin solution at pH7.5 and 37°C for 20 min in a water bath shaker at 180 rpm. After reaction, 15mL ethanol (95%) was added to the mixture to terminate trypsin activity and the liberated fatty acids were then titrated. All experiments were carried out in triplicate.
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