【摘要】 研究了淀粉、粗纤维、糖、金属离子、醇、盐类对脂肪酶稳定性的影响。结果表明:从粗酶中分离出来的淀粉和粗纤维再加入到纯酶中,酶稳定性有所下降;从粗酶中分离出来的总糖和金属离子(以金属化合物形式)再加入到纯酶中,对酶稳定性的影响不大;外加一定浓度的氯化钾、四硼酸钠、丁二酸钠、山梨糖、丙三醇均可延长脂肪酶的热稳定性半衰期,而以山梨糖和丙三醇混合使用效果最好,在35℃下可延长脂肪酶的热稳定性半衰期256.8 h。更多还原

【Abstract】 The effects of starch,crude fiber,sugar,metal ions,alcohols,salts on the stability of lipase are studied.Research shows that when starch and fiber separated from the crude enzyme are added into pure enzyme,the enzyme stability has a decline;when the total sugar and metal ions isolated from crude enzyme are added into pure enzyme(metal ions by metal compounds),the stability of the enzyme nearly isn’t affected respectively.Adding a certain concentration of potassium chloride,sodium tetraborate,succinic acid sodium,sorbitol,glycerol can enhance thermal stability of lipase,and the effect is the best when sorbitol and glycerol are used together at 35℃ with the halflife of lipase delaying for 256.8 h.更多还原