米糠固定化脂肪酶的制备及生化性质的研究  

Preparation of Immobilized Rice-Bran Iipase and its Physiological and Biochemical Properties

作　　者：李丽丽[1] 吴晖[1] 吴苏喜[2] 张涵[1] 李晓凤[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]长沙理工大学化学与生物工程学院,湖南长沙410076

出　　处：《现代食品科技》2009年第7期760-763,785,共5页Modern Food Science and Technology

基　　金：湖南省科技计划项目(2007Ck3051);长沙理工大学博士启动基金

摘　　要：以米糠为原料,研究了米糠固定化脂肪酶的制备及生化性质。结果表明:米糠经过一定的处理后,不仅能获得米糠中油脂,且能保留米糠脂肪酶的活性,形成一种以米糠为天然载体的米糠固定化脂肪酶(immobilized rice-bran lipase;IRB-L),且以石油醚在35℃下去脂5min得到的IRB-L的活动度最高,约为10.72mL/g。该酶在催化油脂水解反应中,最适水解温度约为40℃,最适pH值为7.0。在催化油脂酯化反应中,最优条件为IRB-L与油酸的质量比为60%,甲醇与油酸摩尔比1:1,反应温度40℃,反应时间6h;在上述条件下,产物油酸甲酯得率可达44.98%。且该酶在40℃的环境中保存40天可维持80%以上的活性,在批次水解反应下重复使用5次之后,残余酶活力仍达62%。The preparation technology of immobilized rice-bran lipase were studied in this paper. Results showed that defated rice bran can be used as natural carrier for preparation of immobilized lipase （IRB-L）. The best degreasant, defatting temperature and time were petroleum ether, 35℃ and 5min, trader which the activity of lipase reached 10.72ml/g. IRB-L can be used for hydoylis of oil and fat with its optimal temperature and pH value being of 40℃ and 7.0, respectively. For IRB-L catalyzed esterification of oleic acid and methanol, the optimum conditions were as follows： ratio of enzyme dosage to on oil weight of 60%, methanol/oil molar ratio of 1：1, reaction temperature of 40℃ and reaction time of 6h, under which, the maximum metyl esters yield was of 44.98%. IRB-L showed high thermostability, which maintained 80% of residue acitivity when incubated at 40℃ for 40 days. After used for 5 batches, the lipase remained 62% of residue activity.

关 键 词：米糠 固定化脂肪酶 酶活 酯化反应 

分 类 号：TS201.25[轻工技术与工程—食品科学]