| 解脂假丝酵母脂肪酶的纯化及性质研究 |
| |
| 引用本文： | 徐岩 李建波 王栋. 解脂假丝酵母脂肪酶的纯化及性质研究[J]. 食品与生物技术学报, 2001, 20(3): 257-260 |
| |
| 作者姓名： | 徐岩 李建波 王栋 |
| |
| 作者单位： | 无锡轻工大学生物工程学院, |
| |
| 基金项目： | 江苏省科委应用基础项目(BJ99037)和教育部高等学校骨干教师资助计划项目资助课题. |
| |
| 摘 要： | 通过采用盐析和透析等提纯方法，对解脂假丝酵母(Candidalipolytica)脂肪酶进行了纯化，比活提高了2.69倍，回收率45%.该酶反应的最适pH值为7.5，最适温度为38℃,pH稳定范围为6.0～7.5，温度稳定性较差，以2mol/L的蔗糖作保护剂效果较好.该酶为金属酶,5mmol/L的钙离子有较好的活化效果.
|
| 关 键 词： | 解脂假丝酵母； 脂肪酶； 纯化； 稳定性 |
| 文章编号： | 1009-038X(2001)03-0257-04 |
| 修稿时间： | 2000-11-24 |
Purification and Properties of the Lipase from Candida lipolytica |
| |
| XU Yan,LI Jian bo,WANG Dong. Purification and Properties of the Lipase from Candida lipolytica[J]. Journal of Food Science and Biotechnology, 2001, 20(3): 257-260 |
| |
| Authors: | XU Yan LI Jian bo WANG Dong |
| |
| Abstract: | By means of salting out and dialysis, the lipase from Candida lipolytica was purified with the results of the specific activity 2.69 times higher and the activity recovery of 45%. The property research shows that the optimum pH and temperature of crude enzyme were 7.5 and 38 ℃ respectively and that the stabilization range of pH was 6.0～7.5. With lower temperature stabilization, it was found that the 2 mol/L saccharose was better protectant than others. Being metalloenzyme, the lipase has better activation in presence of 5 mmol/L calcium ion. |
| |
| Keywords: | Candida lipolytica lipase purification stabilization |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《食品与生物技术学报》浏览原始摘要信息 |
|
点击此处可从《食品与生物技术学报》下载免费的PDF全文 |
