lipase Enzyme that hydrolyses fats to glycerol and fatty acids. Most lipases have low specificity and will attack any triacylglycerol or long‐chain ester. Present in the pancreatic juice, liver, and adipose tissue, and in many seeds and grains. Sometimes responsible for the development of rancidity in stored foods.
lipase (steapsin) (lip-ayz) n. an enzyme, produced by the pancreas and the glands of the small intestine, that breaks down fats into glycerol and fatty acids during digestion.
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