Study on Properties of Lipase Purified from Glutinous Rice Wine

Abstract

Abstract: The properties of lipase from glutinous rice wine which could coagulate Chinese royal cheese were studied in order to research the relationship between lipase and the flavor of Chinese royal cheese. In this experiment, the optimum temperature and pH of lipase are 45 ℃ and 6.0 respectively. The enzyme activity is stable under 50 ℃ and pH from 6.0 to 7.0. Na⁺、K⁺、Ca²⁺、Mg²⁺ increase the enzyme activity, and Ca²⁺ shows the greatest effect, but Fe²⁺、Zn²⁺、Cu²⁺ inhibit the enzyme activity.

Key words: lipase, enzyme properties, glutinous rice wine

XUE Lu, HU Zhi-He, HONG Zhen-Wei. Study on Properties of Lipase Purified from Glutinous Rice Wine[J]. FOOD SCIENCE, 0, (): 393-395.

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Study on Properties of Lipase Purified from Glutinous Rice Wine

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