超声波对脂肪酶酶学特性的影响

Effects of Ultrasonic Treatment on the Enzymatic Properties of Lipase

摘要:

研究了超声波对脂肪酶水解橄榄油反应的影响及超声波处理后脂肪酶的酶学特性。研究结果表明：超声波促进脂肪酶水解橄榄油反应的最佳条件是：超声功率200 W、超声频率20 kHz、超声处理时间8 min。在最佳超声条件下，脂肪酶的活力有所提高，但其最适作用pH和最适温度没有改变。

Abstract:

The effects of ultrasonic treatment on hydrolysis of olive catalyzed by lipase and the enzymatic properties of lipase were researched. The results showed that, for lipase-catalyzed hydrolysis of olive, the optimal ultrasonic power, frequency and total ultrasonic time were 200 W, 20 kHz and 8 min, respectively. Under these conditions, the lipase activities were enhanced and its optimal temperature and pH value were not changed.