This study aimed to analyze the physical and chemical characteristics of Amano PS commercial lipase - Burkholderia cepacia and lipase produced by Burkholderia cepacia strain ATCC 25416, in addition to studying the hydrolysis of agro-industrial effluent collected in a fried potato industry. The optimum temperature for increasing lipase activity was 37 °C. The temperature increase caused a decrease in thermostability of lipase, and the commercial lipase was less stable, with values of 10.5, 4.6 and 4.9%, respectively, lower than those obtained by lipase from strain ATCC 25416, at temperatures of 40, 50 and 60 °C. The enzymatic activity was higher in alkaline conditions, achieving better results at pH 8.0. The pH was the variable that most influenced the hydrolysis of triacylglycerides of the agro-industrial effluent, followed by enzyme concentration, and volume of gum arabic used in the reaction medium. Thus, it can be observed that the enzymatic hydrolytic process of the studied effluent presents a premising contribution to reduction of environmental impacts of potato chip processing industries.