江米酒脂肪酶酶学特性的研究

Study on Properties of Lipase Purified from Glutinous Rice Wine

本实验对从中式传统奶酪的凝乳剂江米酒中提取的脂肪酶的酶学特性进行研究，以便进一步研究脂肪酶与中式传统奶酪的风味之间的关系。结果表明，江米酒脂肪酶的最适反应温度为45℃，酶活力在50＂C以下比较稳定。江米酒脂肪酶的最适反应pH为6．0，酶活力在pH6．0～7．0之间比较稳定。Na＋、K＋、Ca2＋、Mg2＋均对脂肪酶活力有促进作用，其中Ca2＋对脂肪酶活力有着显著的促进作用。Fe2＋、Znn、Cu2＋对酶活力有抑制作用。

The properties oflipase from glutinous rice wine which could coagulate Chinese royal cheese were studied in order to research the relationship between lipase and the flavor of Chinese royal cheese. In this experiment, the optimum temperature and pH of lipase are 45 ℃ and 6.0 respectively. The enzyme activity is stable under 50 ℃ and pH from 6.0 to 7.0. Na＋, K＋, Ca2＋ and Mg2＋ increase the enzyme activity, and Ca2＋ shows the greatest effect, but Fe2＋, Zn2＋ and Cu2＋ inhibit the enzyme activity.