微乳液液晶相中脂肪酶的催化特性研究

A Study on the Catalytic Characteristics of Lipase in the Liquid Crystal Phase of Microemulsions

本文探索了一种在非水介质中对酶进行固定化的新方法.研究了包埋于“水/AOT/异辛烷”系统中与有机溶剂共存的液晶相(L+LC)中的脂肪酶催化橄榄油水解的特性,发现于最适温度28℃,最佳pH为7.2,组成为(w/w%):AOT14.0%、水55.9%、异辛烷15.1%、橄榄油15.0%的条件下,脂肪酶活力较高,并且具有相当好的稳定性,尤其是产物分离和酶的回收简单易行,具有潜在的工业应用前景.

A new method for immobilizing enzymes in nonaqueous media has been developed.The characteristics of catalytic hydrolysis of olive oil by lipase entrapped in the liquid crystal phase coexisting with the organic solvent in 'water/AOT/isooctane' system were studied. Under optimal conditions of 28℃ and pH7.2 and with compositions(w/w%)of AOT 14.0%,water (or buffer) 55.9%, isooctaneh15.1% and olive oil 15.0%, both the activity and the stability of lipase are quite good.In addition, the separation of products and recovery of enzymes are very easy in this kind of bioreaction systems which implies the potential possibility of industrial application.