作　　者： ; ; ; ; ;

机构地区： 华南理工大学生物科学与工程学院广东省发酵与酶工程重点实验室

出　　处： 《现代食品科技》 2008年第7期627-630,共4页

摘　　要： 本文对酿酒酵母表面展示南极假丝酵母脂肪酶B(Candida antarctica lipase B,CALB)的一般酶学性质进行研究,得出如下结论:酵母表面展示CALB在碱性条件下具有很好的稳定性和水解活性。其水解对硝基苯酚酯的最适反应pH值范围是8.0～8.5,与游离的CALB商品酶相比,向碱性条件偏移。最适反应温度范围是40～45℃。最适反应底物为对硝基苯酚丁酸酯,表现出极为明显的底物特异性。Ca2+、Mg2+对其有明显的激活作用。K+对其有微弱的激活作用。而Co2+、Cu2+对其有明显的抑制作用。本研究为酵母表面展示脂肪酶的应用研究奠定理论基础。 The properties of Candida antarctica lipase B（CAL-B） displayed on yeast cell surface were studied in this paper. Catalytic activity of displayed CAL-B was measured in the hydrolysis of p-nitrophenyl esters with various acyl chain lengths. The results showed that the optimal conditions of enzymatic hydrolysis were as follows： pH value of 8.0-8.5 and temperature of 40-45 ℃. Displayed CALB was stable at pH7.5-8.0 and remained 88%ofactivity after incubafion at 40℃ for4h. Besides, the whole-ceU biocatalyst showed high substrate specificity withp-nitrophenyl butyrate being of the most suitable substrate. It was also found that the lipase activity of the yeasts was enhanced by Ca^2＋and Mg^2＋, but inhibited by Co^2＋ and Cu^2＋.

关 键 词： 酵母表面展示 南极假丝酵母脂肪酶 全细胞催化 酶学性质

领　　域： [生物学]