对硝基苯酚法对雅致放射毛霉脂肪酶特性的研究  

Determination on lipase enzymatic characteristics and activity of Actinomucor elegans by pNP method

作　　者：李蓓[1] 李晓晖[1] 衣杰荣[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2011年第11期220-222,263,共4页Science and Technology of Food Industry

摘　　要：以不同碳链长度的对硝基苯酚酯为底物对雅致放射毛霉(Actinomucor elegans AS3.27)脂肪酶的酶学特性和其发酵的腐乳在发酵过程中脂肪酶活力的变化进行研究,结果表明:分别以对硝基苯酚正辛酸酯(pNPC)和对硝基苯酚棕榈酸酯(pNPP)为反应底物所测得的脂肪酶酶学特性有所不同。以pNPC和pNPP为反应底物时,雅致放射毛霉脂肪酶的最适作用温度分别为30、35℃,最适作用pH为7.5、7.0,最适盐浓度都为0.20mol/L。以两种底物分别测定雅致放射毛霉接种的腐乳在发酵过程中的脂肪酶活力,均显示在后期发酵过程中脂肪酶活力呈现出不断下降的趋势,然而在第20～25d脂肪酶活力呈现出小幅度的反复。使用碱滴定法以聚乙二醇-橄榄油为底物进行验证,得到相同的趋势。Actinomucorr elegans AS 3.27 lipase activities after cultivation and during sufu mature process were determined by pNP method with substrates of different carbon length.Differences in enzymatic characteristics were observed with different substrates-pNPC and pNPP.The optimum temperature was 30,35℃,and the optimum pH was 7.5,7.0 for pNPC and pNPP,respectively.While the optimum concentrations of NaCl were the same（0.20mol/L）.No significant differences in lipase activity of sufu during the mature process existed between pNPC and pNPP method.The lipase activity of sufu decreased gradually during the ripening process,but during the period of 20 ~ 25 days,activity recurrent by a small margin.Simultaneously,the titrimetric method（substrate：PVA-olive oil）was applied to verify.The same trend was proved.

关 键 词：对硝基苯酚法 对硝基苯基正辛酸酯 对硝基苯基棕榈酸酯 脂肪酶 雅致放射毛霉 

分 类 号：TS201.25[轻工技术与工程—食品科学]