羊奶脂肪酶特性的研究  

Investigation on the characteristics of goat milk lipase

作　　者：贾润芳[1] 张富新[1] 杨吉妮[1] 张怡[1] 李龙柱[1] 晏慧莉[1] 陈雪[1] 马婷婷[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2013年第22期157-160,共4页Science and Technology of Food Industry

基　　金：农业部公益性行业(农业)科研专项(201103038);"十二五"农林领域国家科技计划项目(2013BAD18B00);大学生创新创业训练计划项目

摘　　要：对影响羊乳脂肪酶活性的温度、pH以及金属离子进行了研究。结果表明，羊奶中脂肪酶在37℃时活性最高，在40～50℃有较高的热稳定性；羊奶脂肪酶最适pH为6．5，在pH5．0-6．5时稳定性较高；Ca2＋和Fe2＋对脂肪酶具有激活作用，而对、Zn2＋、Cu2＋、Mn2＋和Mg2＋对脂肪酶具有抑制作用，低浓度的Al3＋和Fe3＋对脂肪酶活性具有抑制作用，而高浓度的Al3＋和Fe3＋对脂肪酶具有激活作用。Effects of temperatures,pH and metal ions on lipase activity in goat milk lipase were studied in this paper. The results showed that the lipase activity for goat milk was highest at 37℃ and lipase had higher thermal stability at 40-50℃. The optimal pH of lipase was 6.5,and stability was higher at pH5.0~6.5. The lipase activity for goat milk was activated by Ca2＋ and Fe2＋,inhibited by K＋,Zn2＋,Cu2＋,Mn2＋ and Mg2＋. The lipase activity was inhibited at lower concentrations of Al3＋ and Fe3＋ ,however,it could be activated at higher concentrations of Al3＋ and Fe3＋.

关 键 词：羊奶 脂肪酶 温度 PH 金属离子 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]