FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (3): 314-317.

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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

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