粗状假丝酵母产脂肪酶催化特性及水解猪油的初步研究

通过比较,研究了粗状假丝酵母诱变株产脂肪酶催化水解不同底物的相对活力,包括低级酯、脂肪酸甘油酯和天然油脂。并对粗状假丝酵母产脂肪酶催化水解猪油反应中的pH值、温度、时间、加酶量、乳化剂用量和Ca2+浓度等因素进行了研究,得出pH值为7.5、温度为45℃、水解反应时间为72h、加8ml粗酶液、2%油的乳化剂、Ca2+浓度为75mmol/l时,猪油有最佳水解率。通过对该酶反应动力学进行研究得出其水解反应的米氏常数Km为12.25×10-3mol/l和最大反应速率Vmax为11.14μmol/min。

Study of substrate hydrolysis catalyzed by candida valida lipase

The relative activity of the lipase produced by the mutant of candida valida , was studied when it catalyzing the hydrolysis of different substrates, including simple esters, fatty acid glycerides and lipids, compared with another different lipase. For the optimum hydrolyzing rate, many tests of lard hydrolysis catalyzed by candida valida producing lipase were studied, such as pH, temperature, time, enzyme content, emulsifying agent and concentration of Ca2+. The optimum hydrolysis conditions were: pH 7.5, temperature 45 ℃, time 72 h, crude enzyme content 8 ml, emulsifying agent 2%(oil) and Ca2+ 75 mmol/l, respectively. The enzyme kinetics analysis revealed that Km and Vmax were 12.25×10-3 mol/l and 11.14 μmol/min, respectively.