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 pH 7.5~8.0 and remained 88% of activity after incubation at 40 ℃ for 4 h. Besides，the whole-cell biocatalyst showed high substrate specificity with p-nitrophenyl butyrate being of the most suitable substrate. It was also found that the lipase activity of the yeasts was enhanced by Ca2+ and Mg2+, but inhibited by Co2+ and Cu2+.

国家“863”科技攻关项目（2006AA020203）；广东省科技攻关项目（20062050168）