重组华根霉脂肪酶的酶学性质及其对面团热机械学和烘焙特性的影响  

Enzymological Properties of a New Recombinant Lipase and Its Effect on Thermomechanical and Baking Properties of Dough

作　　者：张峦[1] 黄立群[1] 喻晓蔚[2] 徐岩 黄卫宁[1] TILLEY Michael 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学教育部工业生物技术重点实验室,江苏无锡214122 [3]美国农业部农业研究局谷物市场与生产研究中心,美国堪萨斯州66502

出　　处：《食品科学》2010年第13期158-163,共6页Food Science

基　　金：美国农业部国际合作项目[A-(86269)];加拿大农业部国际交流与合作项目(CCSIC-Food-00107);国家"863"计划项目(2007AA100401);国家自然科学基金项目(20576046)

摘　　要：对一种新型重组华根霉脂肪酶(Rhizopus chinensis lipase,RCL)的酶学性质进行研究,并利用酶流变分析仪、质构分析仪研究该酶对面团热机械学特性及烘焙特性的影响。结果表明:该酶的最适反应条件为40℃、pH8.5;其在40℃内、pH3～9范围内稳定性较好,冻干粉酶比活力约为17640U/g。通过与另一种商业脂肪酶(AY"AMANO")的对比研究发现,重组华根霉脂肪酶不仅显著影响面团的热机械学特性,而且能够增加面包的比容和弹性,降低面包的硬度、黏聚性和咀嚼性。In this study, the enzymological properties of a new recombinant lipase （Rhizopus chinensis lipase, RCL） were investigated. Besides, its effect on the thermomechanical and baking properties of dough was evaluated using Mixolab enzymatic rhelogical analyzer and texture analyzer. The optimal reaction conditions for this enzyme were at 40 ℃ and pH 8.5. Better stability of this enzyme was observed below 50 ℃ or within pH 2.0-6.0. The activity of its lyophilized powder was 17640 U/g. Compared with another commercial lipase （ AY AMANO ）, RCL not only affected the thermomechanical properties, but also improved the specific volume and elasticity, and decreased the hardness, cohesiveness and chewiness of bread.

关 键 词：重组脂肪酶 酶学性质 烘焙 酶流变分析仪 质构分析 

分 类 号：Q556[生物学—生物化学]