胰脂肪酶固定化及其水解天然黄油制备奶香底料的研究

Immobilization of Lipase and its Application in Hydrolysis of the Natural Butter to Prepare the Milk Spice

利用吸附法将脂肪酶固定在三种阴离子树脂载体上,以大孔阴离子树脂D201为载体得到的固定化脂肪酶活性最大,且有较高的可操作性,重复使用3次,活性依然保留为原来的80%。用固定化酶催化天然黄油的水解反应,短时间内水解率可达到20%左右。用GC-MS检测水解产物组成,检测到90多种挥发性成分。

Lipase was immobilize by absorbing on three carriers. The highest activity of the immobilized lipase was found using resin anion D201. The immobilized lipase showed high operational stability with higher than 80% activity even after repeated use for three times. It can catalyze the reaction of natural milk fat in a short time and the efficiency up to about 20 percentages. Hydrolyzate was analyzed using GC-MS and 90 volatile compounds were detected.