解酯假丝酵母脂肪酶的性质及固定化  

Immobilization and properties of lipase from Candida lipolytica

作　　者：张健[1] 郑来久[1] 薛永常[1] 

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034

出　　处：《大连工业大学学报》2013年第1期8-10,共3页Journal of Dalian Polytechnic University

基　　金：辽宁省技术创新重点项目(09C579);辽宁省教育厅创新团队项目(2006T028);辽宁省高等学校优秀人才支持计划项目(2006RO13)

摘　　要：以解酯假丝酵母(Candida lipolytica)为出发菌株,采用摇瓶发酵法产酶,对发酵产的脂肪酶粗酶液进行了性质及固定化研究。该酶反应的最适温度为40℃,最适pH为7.5,在pH 6.0～8.0酶活较稳定,热稳定性较差。脂肪酶的最佳固定化条件为:载体硅藻土与脂肪酶质量比为14,固定化温度为30℃,缓冲液pH为8.0,固定化时间为2h。The lipase produced by Candida lipolytica was characterized. The results show that the optimal temperature was 40 ℃, the optimum pH was 7. 5. The enzyme was stable at pH 6.0-8.0 but did not have good thermal stability. The immobilized lipase was characterized and the optimum conditions were as follows： the mass ratio of carrier to enzyme was 14, and immobilizing for 2 h at 30 ℃ and pH 8.0.

关 键 词：解酯假丝酵母 脂肪酶 酶学性质 固定化 

分 类 号：TS202.3[轻工技术与工程—食品科学] Q556[轻工技术与工程—食品科学与工程]