| 不同来源脂肪酶的催化反应性质比较 |
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| 引用本文： | 陶文沂,邬显章,汤逢,向瑞春.不同来源脂肪酶的催化反应性质比较[J].中国脊柱脊髓杂志,1993(2). |
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| 作者姓名： | 陶文沂 邬显章 汤逢 向瑞春 |
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| 作者单位： | 无锡轻工业学院发酵工程系，中央研究所，无锡轻工业学院食品科学与工程系 |
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| 摘 要： | 研究了三种脂肪酶的催化反应性质,包括水解作用pH、温度适宜范围,酶的酸碱稳定性和热稳定性,酶催化水解作用的底物脂肪酸特异性和酯键位置特异性,及对逆向反应的催化作用等。对三种酶的催化反应的机制进行了比较和讨论。
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| 关 键 词： | 脂肪酶 催化反应性质 |
Comparison of Catalytic Characters between Lipases from Different Sources |
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| Tao Wenyi Wu Xianzhang Tang Feng Xiang Ruichun.Comparison of Catalytic Characters between Lipases from Different Sources[J].Chinese Journal of Spine and Spinal Cord,1993(2). |
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| Authors: | Tao Wenyi Wu Xianzhang Tang Feng Xiang Ruichun |
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| Institution: | Dept. of Fermentation Eng. |
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| Abstract: | The catalytic characters of three different lipases were discussed. They were in-volving the optimum pH and temperature, the stability for pH condition and heat, the specificity of fatty acid chains and ester bond position for hydrolyzation and catalysis |
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| Keywords: | Lipase Catalytic Character |
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