食品科学 ›› 2008, Vol. 29 ›› Issue (3): 314-317.

• 生物工程 • 上一篇    下一篇

根霉ZM-10脂肪酶部分纯化及酶学性质研究

 李燕, 连毅, 陈义伦, 徐静   

  1. 浙江省温州市农业科学研究院食品所; 温州医学院第二附属医院; 山东农业大学食品学院; 浙江省温州市农业科学研究院食品所 浙江温州325006; 浙江温州325035; 山东泰安271018; 浙江温州325006;
  • 出版日期:2008-03-15 发布日期:2011-08-24

Portial Purification and Properties of Rhizopus ZM-10 Lipase

 LI  Yan, LIAN  Yi, CHEN  Yi-Lun, XU  Jing   

  1. 1.Institute of Food, Wenzhou Academy of Agricultrual Sciences, Wenzhou 325006, China; 2.The Second Clinical Medical College, Wenzhou Medical College, Wenzhou 325035, China; 3.College of Food Science, Shandong Agricultural University, Tai’an 271018, China
  • Online:2008-03-15 Published:2011-08-24

摘要: 本实验室以合成己酸乙酯的转化率为指标,从酒厂筛选到一株合成己酸乙酯活性较高的根霉ZM-10,本实验以该菌株为出发菌种,将其脂肪酶进行部分纯化后,研究了酶学性质。结果表明,根霉脂肪酶的最适反应温度为25℃;在20℃时具有较好的稳定性,该酶在30℃80min后,残活还有31.9%;脂肪酶在pH7.0和8.0有较好的稳定性;2mmol/L金属盐离子浓度时,Na+、Cu2+、Fe3+、EDTA对脂肪酶的活力有一定的促进作用,在5mmol/L时,除Cu2+外,其他金属离子均表现出不同程度的抑制作用;表面活性剂CTAB和Tween-80对脂肪酶活性有一定的抑制作用,SDS改善作用比较大;在最适反应条件下的动力学常数Km和Vmax分别为18.2mmol/L和625U/L。

关键词: 根霉, 脂肪酶, 己酸乙酯, 纯化, 酶学性质

Abstract: Using conversion rate of ethyl hexanoate as the index, a strain Rhizopus ZM-10 producing lipase was screened out from liquor factory. We studied properties of the Rhizopus lipase after partical purification. The optimum temperature of the lipase was 25℃, and was stable below 30℃. The lipase optimal pH was 7.0 and 8.0. When metal ion concentration was 2mmol/L, its activity was increased with amendment of Na+、Cu2+、Fe3+、EDTA, and when metal ion concentration was 5mmol/L, all metal ion inhibited its activity in different degree except Cu2+. The concentration of surfactants affected lipase activity, and the type of surfactants had no significant effect of lipase activtiy. The values of Km and Vmax were 18.2mmol/L and 625U/L in optimum reaction conditions.

Key words: Rhizopus, lipase, ethyl hexanoate, purification, properties