期刊论文

Preparation of Immobilized Rice-Bran Iipase and its Physiological and Biochemical Properties

中文

现代食品科技

1673-9078

2009

25

7

760-763+785

10.3969/j.issn.1673-9078.2009.07.012

资助基金：湖南省科技计划项目（2007Ck3051）、长沙理工大学博士启动基金

本校为其他机构

以米糠为原料,研究了米糠固定化脂肪酶的制备及生化性质。结果表明:米糠经过一定的处理后,不仅能获得米糠中油脂,且能保留米糠脂肪酶的活性,形成一种以米糠为天然载体的米糠固定化脂肪酶（immobilized20rice-bran20lipase;IRB-L）,且以石油醚在35℃下去脂5min得到的IRB-L的活动度最高,约为10.72mL/g。该酶在催化油脂水解反应中,最适水解温度约为40℃,最适pH值为7.0。在催化油脂酯化反应中,最优条件为IRB-L与油酸的质量比为60%,甲醇与油酸摩尔比1:1,反应温度40℃,反应时间6h;在上述条件下,产物油酸甲酯得率可达44.98%。且该酶在40℃的环境中保存40天可维持80%以上的活性,在批次水解反应下重复使用...

The preparation technology of immobilized rice-bran lipase were studied in this paper. Results showed that defated rice bran can be used as natural carrier for preparation of immobilized lipase （IRB-L）. The best degreasant, defatting temperature and time were petroleum ether, 35℃ and 5min, trader which the activity of lipase reached 10.72ml/g. IRB-L can be used for hydoylis of oil and fat with its optimal temperature and pH value being of 40℃ and 7.0, respectively. For IRB-L catalyzed esterification of oleic acid and methanol, the optimum c...