包被脂肪酶体外活性及稳定性研究  

Evaluation of Stability and Activity of Coated Lipase in Vitro

作　　者：成楚 刘路杰 王彬[1] 刘子训 王敏奇[1] 

机构地区：[1]浙江大学,教育部动物分子营养学重点实验室,浙江杭州310058

出　　处：《中国畜牧杂志》2016年第1期55-59,共5页Chinese Journal of Animal Science

基　　金：“十二五”国家科技支撑计划(2012BAD39B01)

摘　　要：本试验旨在研究包被脂肪酶（CT—LIP）的体外稳定性。以CT—LIP为试验材料，分别研究了其在不同温度、pH和干热、湿热处理以及在模拟的人工胃液、肠液环境等条件下的稳定性，并且以非包被脂肪酶（UC—LIP）为对照组。结果表明：CT—LIP较uC—LIP具有更强的耐高温作用；在pH为3～7的酸性环境中，CT—LIP较UC—LIP具有更强的耐酸性；在pH为8～12的碱性环境中，CT—LIP较UC—LIP具有更强的耐碱性；CT—LIP还具有更强的耐干性和耐湿性，经干热处理后，与UC—LIP相比，CT—UP的残存酶活性提高了5．67％；经过湿热处理后，与UC—UP相比，CT-LIP的残存酶活性提高了35．60％。同时，CT—LIP还具有更强的耐人工胃液和人工肠液作用。结果表明，CT—LIP较UC—UP具有更强的稳定性，具备作为饲料添加剂运用于畜牧生产的潜能。The stability of coated lipase （CT-LIP） in vitro was studied under regulation of temperature, pH, dry heat and damp heat, artificial gastric fluid and artificial intestinal fluid. And uncoated-lipase （UC-LIP） was the control group. Results showed that CT-LIP had a stronger thermostability than UC-LIP. The activity of CT-LIP was also more stable than UC-LIP in the acidic environment with pH from 3 to 7 and the alkaline environment with pH from 8 to 12. CT-LIP had a stronger both dry-heat and damp-heat resistance than UT-LIP. The residual activity of CT-LIP was increased by 5.67% （damp heat treatment） and 35.60% （dry heat treatment） than UT-LIP. In addition, compared with UC-LIP, CT-LIP had higher tolerance to artificial gastric and intestinal fluid. These results indicated that CT-LIP had relatively higher stability in comparison with UT-LIP in vitro and more fitted in gastrointestinal. Therefore, CT- LIP has the potential to be used as feed additive for livestock production.

关 键 词：包被脂肪酶 非包被脂肪酶 稳定性 体外 

分 类 号：S814.5[农业科学—畜牧学]