酯化红曲(酶)的酯化特性研究

The Esterification Characteristic Research of Esterified Red Yeast (Enzyme)

酯化红曲是由红曲菌种和多种产酯功能菌混合培养而成,活性较高,具备良好的专一性。对以烟灰色红曲霉菌种Q-306为出发菌株生产得到的酯化红曲粗酶制剂进行了酯化力验证和酯化特性的研究,结果表明:该酯化红曲对己酸乙酯具有很强的催化专一性,其酯化力为65mg/g.100h,该酯化红曲的最佳催化温度为35℃,最适催化酒精度为20%vol,最适催化pH为3.5,最佳底物浓度为1%。

Esterified red yeast is produeod by mixed culture of red yeast seed and multiple kinds of ester-producing functional microbes and has higher activity, with good specificity. In this paper,We had a esterifying capability confirmation and esterifieation characteristic research to the estcrified red yeast crude enzyme preparation,it was used by the smoky gray monascus strain Q-306 as start strain , The results showed that：This esterifiod red yeast has a good optimal specificity to ethyl eapmate,its esterifying capability is 65 mg/g.100h,the op＋imal catalyze temperalure was 35℃, the optimal acohol degree was 20%vol, the optimal pH value was 3.0, the best substrate concentration was 1%.