Penicilium expansum PED-03固态发酵产脂肪酶及酶学性质研究  

Production and Characterization of the Lipase from Penicillium expansum PED-03 with Solid State Fermentation

作　　者：罗珊珊[1] 戴大章[1] 夏黎明[1] 

机构地区：[1]浙江大学化学工程与生物工程学系

出　　处：《食品与发酵工业》2006年第3期14-17,21,共5页Food and Fermentation Industries

摘　　要：利用Penicilium expansum PED03固态发酵产脂肪酶,选用麸皮为碳源、豆粕为氮源,m(麸皮)/m(豆粕)比为1∶4,适宜含水量为50%(V/W),在24℃下发酵4d,脂肪酶活力可达1596U/g。该酶的最适温度为35℃,在50℃以下较为稳定;最适pH值为9.5,在pH6.0～10.0范围内有明显的催化活性;适宜浓度的Na+、Ca+2、Mg+2对酶反应有促进作用,而Cu2+、Fe2+和Mn2+等对酶反应有不同程度的抑制作用。利用P.expansumPED03脂肪酶在非水相中对外消旋烯丙醇酮(4羟基3甲基2(2烯丙基)2环戊烯1酮,allethrolone)进行酶法拆分,35℃反应36h时转化率(C)可达理论值的96%,产物的对映体过量值(eep)可达99%,显示了良好的应用潜力。The lipase production was performed by Penicillium expansum PED-03 with solid state fermentation. The maximum lipase activity, 1 596 U/g was achieved at 24℃ for 4 d using bran as carbon source and soybean meal as nitrogen source （C/N= 1：4） with 50% water （V/W）. The lipase showed maximum activity at pH 9.5 and 35℃ and was stable within the pH range of 7.0--9.5. Na^＋ ,Ca^＋2 and Mg^＋2 stimulated the enzyme activity significantly, while Cu^2＋ , Fe^2＋ and Mn^2＋ had an inhibitory effect. The resolution of allethrolone （4-hydroxy-3-methyl-2- （2-propenyl）-2-cyclopenten-1-one） catalyzed by the lipase from P. expansum PED-03 was carried out in a nonaqueous medium, and the reaction conversion （C） reached 96 % of the theoretical value with perfect enantiomeric excess of product （eep=99%）, presenting a good promise in the enzymatic resolution of allethrolone.

关 键 词：脂肪酶 固态发酵 酶学性质 酶法拆分 烯丙醇酮 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]