丁醇体系中温度对脂肪酶活性及<br /> 二级结构影响的研究<br />
Journal Title: Science Paper Online - Year 2007, Vol 2, Issue 12
Abstract
本文研究丁醇体系在-20～80C范围内的温度对脂肪酶催化扁桃酸乙酯手性拆分反应的影响。结果表明，在有机介质中，-20C下酶仍可表现出一定的催化活性。酶活性随着温度升高而增加，0C时酶对映体选择率E达到最高，当温度升到60C时酶催化反应速度达到最大。脂肪酶的红外光谱和紫外颗粒扫描光谱表明，有机相比水相更利于脂肪酶结构稳定性的维持和酶活性与耐热性的提高。
Authors and Affiliations
Xu PENG, Yaqin DONG , Xian-ai SHI
Keywords
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