云南黑松露脂肪酶酶学性质研究及应用  

Study on Enzymatic Properties of Yunnan Tuber melanosporum Lipase and Its Application

作　　者：王琪 高厚基[2] 瞿静 谢政泽 吴春霞 陈韬 WANG Qi;GAO Hou-ji;QU Jing;XIE Zheng-ze;WU Chun-xia;CHEN Tao(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Kunming Gaoshanggao Food Co.,Ltd.,Kunming 650100,China;School of Wuliangye Technology and Food Engineering,Yibin Vocational and Technical College,Yibin 644003,China;Scientific and Technological Information Division,Chuxiong Medical College,Chuxiong 675000,China)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]昆明高上高食品有限公司,昆明650100 [3]宜宾职业技术学院五粮液技术与食品工程学院,四川宜宾644003 [4]楚雄医药高等专科学校科技信息处,云南楚雄675000

出　　处：《中国调味品》2023年第8期33-38,44,共7页China Condiment

基　　金：云南农业大学科研发展基金项目(KX900127000);云南农业大学第十五届学生创新创业行动基金项目(2022ZKY349)。

摘　　要：为拓宽云南黑松露的应用范围,采用双水相萃取法、壳聚糖沉淀法和双水相-壳聚糖沉淀结合法对云南黑松露脂肪酶进行纯化,确定最佳纯化方法,并研究脂肪酶的酶学特性、酶动力学及在中式香肠中的应用。结果表明,双水相-壳聚糖沉淀结合法纯化效果最好,酶比活力达到最高42.98 U/mg。黑松露脂肪酶最适温度为50℃,最适pH值为5,K_(m)=33.33 mol/L,V_(max)=1.91 mol/(L·min)。将黑松露经过完全灭酶(CK组)和不灭酶(HT组)处理后添加在中式香肠中,HT组新增花生四烯酸、月桂酸、二十一烷酸,且4种饱和脂肪酸、4种单不饱和脂肪酸和3种多不饱和脂肪酸的含量显著提高(P<0.05)。HT组的饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸的总含量均约为CK组的2倍。综上,在中式香肠中添加云南黑松露,可以促进脂质水解,从而增加中式香肠中优质脂肪酸和风味前体物质的含量。In order to broaden the application scope of Yunnan Tuber melanosporum,Yunnan Tuber melanosporum lipase is purified by aqueous two-phase extraction,chitosan precipitation and combination of aqueous two-phase extraction and chitosan precipitation to determine the best purification method.Meanwhile,the enzymatic properties,enzyme kinetics and application of lipase in Chinese sausages are studied.The results show that purification effect of the combination of aqueous two-phase extraction and chitosan precipitation is the best,with the highest enzyme specific activity of 42.98 U/mg.The optimum temperature of Tuber melanosporum lipase is 50℃,the optimum pH value is 5,K_(m)=33.33 mol/L,and V_(max)=1.91 mol/(L·min).When Tuber melanosporum is added into Chinese sausages after complete inactivated enzyme(CK group)and non-inactivated enzyme(HT group),arachidonic acid,lauric acid and heneicosan oic acid appear in HT group,and the content of four saturated fatty acids,four monounsaturated fatty acids and three polyunsaturated fatty acids increases significantly(P<0.05).The total content of saturated,monounsaturated and polyunsaturated fatty acids in HT group is all about twice as much as that in CK group.In conclusion,it can be seen that the addition of Yunnan Tuber melanosporum into Chinese sausages can promote lipolysis,thus increasing the content of high-quality fatty acids and flavor precursors in Chinese sausages.

关 键 词：黑松露 脂肪酶 酶学特性 游离脂肪酸 

分 类 号：TS201.25[轻工技术与工程—食品科学]