离子液体中脂肪酶活性调控对硬脂酸淀粉酯合成的影响  

Effects on the synthesis of starch stearate by regulating the lipase activity in ionic liquids

作　　者：苏安祥[1,2,3] 代飞云 余梦菲 汤晓智[1,2,3] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210023 [2]江苏省现代粮食流通与安全协同创新中心,江苏南京210023 [3]江苏高校粮油质量安全控制及深加工重点实验室,江苏南京210023

出　　处：《食品与机械》2016年第6期25-28,共4页Food and Machinery

基　　金：江苏省自然科学基金项目(编号:BK2012471);江苏高校优秀科技创新团队(编号:苏教科【2013】10号);江苏高校优势学科建设工程资助项目(编号:苏政办发【2014】37号)

摘　　要：主要研究了离子液体中脂肪酶活性的调控对硬脂酸淀粉酯合成的影响。结果表明:在离子液体中添加不同水活度(Aw)的水合盐对对脂肪酶催化活性有显著影响,水合盐对为Na_2HPO_4·7H_2O和Na_2HPO_4·2H_2O的混合物,即Aw为0.61,添加量为80%(水合盐对淀粉质量比)时达到最佳的脂肪酶催化效果;冻干酶的pH值、添加量及冻干过程中冻干保护剂的存在对硬脂酸淀粉酯合成过程中脂肪酶活性同样影响显著,冻干酶催化反应的最适pH值为7.1,最适添加量为10.4%(冻干酶淀粉质量比),脂肪酶和有机化合物等冻干保护剂的加入能保护冻干酶的催化活性,提高反应转化率,其中以聚乙二醇效果最佳。Effects of lipase activity regulation in ionic liquids on synthesis of starch stearate were investigated in the present study.The results showed that degree of substitution of starch stearate increased with increasing water activity and the amount of hydrated salts.When water activity reached 0.61,the amount of addition was 80%,the degree of substitution reached maximum value of 0.111.The catalytic capability of enzyme is sensitive to pH values,and the highest degree of substitution could be obtained when the lyophozyme in a buffer solution with pH 7.1,when proper additive quantity of lyophozyme was 10.4%.The lipase that lyophilized with organic compounds such as Glycine and polyethylene glycol showed higher catalytic efficiency in ionic liquids than the enzyme without any protective agent.Lipase was found working most efficiently when polyethylene glycol was used as protective agent.

关 键 词：离子液体 脂肪酶 硬脂酸淀粉酯 酶活性 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]