脂肪酶的固定化及其在食品领域的应用  

Immobilization of Lipase and Its Application in Food Industry

作　　者：魏雪[1] 孙丽超[1] 李淑英[1] 王凤忠[1] 辛凤姣[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193

出　　处：《生物技术通报》2016年第11期59-64,共6页Biotechnology Bulletin

基　　金：国家自然科学基金面上项目(31571963)

摘　　要：脂肪酶(lipase,EC 3.1.1.3)是一类能将长链脂肪酸甘油酯水解成脂肪酸和单甘油酯、甘油二酯或甘油的生物酶,主要来源于动物、植物和微生物。脂肪酶在食品领域的应用有巨大潜能,改善脂肪酶的性能对于实现工业上连续化和低成本的生产具有重要的意义。固定化酶技术可以通过提高脂肪酶的酶活力、稳定性及回收率显著改善脂肪酶的性能。固定化脂肪酶在食品领域中被广泛应用于糖酯合成、油脂改性、芳香味酯类化合物及抗坏血酸酯类抗氧化剂的合成。介绍了脂肪酶及固定化酶技术,并综述了近7年固定化脂肪酶在食品领域中的应用。最后对如何提高脂肪酶性能进行了展望。Lipase（EC 3.1.1.3）is a kind of enzyme that can hydrolyze long chain fatty acid esters into fatty acid and monoglyceride,diglyceride or glycerol,and it is mainly from animals,plants and microorganisms. Considering the great application potential of lipase in thefood industry,optimization of lipase performance is of significance for achieving continuous and low-cost production. Immobilized enzymetechnology significantly enhanced the lipase performance by increasing the enzymatic activity,stability and the recovery rate. Therefore,immobilized lipase is widely used in the food industry,including the enzymatic synthesis of glycolipids,oil modification,and the synthesis ofaromatic ester compounds and ascorbyl esters. This article introduces the lipase and the immobilized enzyme technology,and mainly reviewsthe application of immobilized lipase in the food industry in last seven years,finally prospects how to improve the performance of lipase.

关 键 词：脂肪酶 固定化脂肪酶 食品领域应用 

分 类 号：Q814.9[生物学—生物工程]