摘要
研究了由扩展青霉（Ｐｅｎｉｃｉｌｉｕｍｅｘｐａｎｓｕｍ）ＰＦ８６８产生脂肪酶催化水解三种油脂（橄榄油、豆油、鱼油）的影响因素与工艺条件，其中包括：水解时间、温度、ｐＨ、酶量、油水比及添加剂，并用气相色谱对产品脂肪酸进行了分析鉴定。
The effects of hydrolysis of three
kinds of oils (olive oil,bean oil and fishoil) cata lyzed by lipase from Penicillium expansum
PF868 were studied. These effects included pH,temperature,reaction time,concentration of
lipase,ratio of oil to water and additives.The products of fatty acids were analyzed by GC and
the specificity of fatty acid chains was discussed.
出处
《工业微生物》
CAS
CSCD
1999年第1期17-20,24,共5页
Industrial Microbiology
