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《Modern Food Science and Technology》 2007-09
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Research on Enzymatic and Kinetic Characteristics of a New Lipase

ZHOU Rong YANG Ji-guo LIU Yun YANG Bo (School of Bioscience and Bioengineering,South China University of Technology,Guangzhou 510640,China) WANG Yong-hua (College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)  
The enzymatic and kinetic properties of a new lipase with high specific phospholipase activity were explored in this work.It can catalyze the hydrolysis of both lipids and phospholipids.For its lipase activity,the optimum pH value and temperature were 7.0 and 40℃, respectively,while the best pH value and temperature for its phospholipase activity were 5.0 and 60℃,respectively.The enzyme was stable within the pH value range of 4.0-9.0 and at 50℃.Its lipase activity and phospholipase activity reduced to 79.80% and 61.1% respectively at 50℃for 24 h.However,it was found unstable at 60℃as only 17% of its lipase activity remained at 60℃for 15 min and its residual phospholipase activity at 60℃for 1 h and 5 h were found to be 26.39% and 13.89%,respectively.The kinetic and thermodynamic parameters for the lipase catalyzed reactions were determined and the results indicated that the catalysis efficiency of the enzyme in triglyceride hydrolysis was higher than that in phospholipids hydrolysis,which was demonstrated by its capability in catalyzing the degumming of rapeseed oil.
【Fund】: 国家自然科学基金(20506007)
【CateGory Index】: O643.1
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