固定化酯酶与脂肪酶产白酒风味物质的研究

Study on Immobilized Esterase and Lipase Producting the Aroma and Flavor Compound of Chinese Liquor

比较了酯酶与脂肪酶的固定化酶酯化合成风味酯类物质的研究。通过海藻酸钠与氯化钙交联形成凝胶对两种酶进行了固定化,同时,对固定化条件及酯化体系进行了优化。实验结果表明,在有机溶剂中,酶的固定化不仅降低了酶含量的丢失,且相对于无溶剂反应,有机溶剂介质反应有更高的催化效率,另外,通过酯化形成风味酯类物质的实验研究表明,酯酶(HQ)与猪胰脂肪酶(PPL)对于不同的底物具有不同的亲和力。在催化合成己酸乙酯时,由本实验筛选纯化得到的酯酶(HQ)较比猪胰脂肪酶(PPL)更有优势。

The immobilized enyme of the lipase and the esterase was been used to synthesize flavor substences,respectively.The two enzymes were immobilized by the cross-linking of sodium alginate and calcium chloride.In addition,the immobilization conditions and esterification system were optimized by experimental research.The research results show that the immobilized enzymes not only reduced the loss of enzyme content in organic solvent,but also have higher catalytic efficiency than in solvent-free medium reaction than.Moreover,the experimental studing on the formation of flavor esters by esterification have shown that esterase(HQ)and porcine pancreatic lipase(PPL)have different affinity for different substrates.In the process of synthesising ethyl caproate,the purified esterase(HQ)obtained by this experiment was more advantageous than porcine pancreatic lipase(PPL).