本品为类白色或乳黄色冻干粉,溶于水。由米曲霉制成者可为粉末或脂肪状。主要成分是一种能够分解脂肪的酶。其基本作用是使三甘油酯水解成甘油和脂肪酸。它只能在异相系统,即在油水的界面上作用,对均匀分散或水溶性底物无作用,即使有作用也极其缓慢。
以猪胰为原料制取。取3kg猪胰脏绞碎后经三氯甲烷和丁醇二次脱酯,再经乙醇抽提,然后冷冻干燥而制得365g胰脂酶。
可用作酶制剂。主要用于干酪制造(脱脂和使产品产生特殊香味,最高用量lOOmg/kg)、脂类改性、脂类水解,以防止某些乳制品和巧克力中的油脂变质。是使牛奶巧克力和奶油蛋糕产生特殊风味的优良制剂。加入蛋白中以分解可能混入的脂肪,从而提高其发泡能力。酒类酿造时加入脂肪酶能促进酒的发酵,增加酒的香味。
lg、5g包装、密封干燥4℃保存。
中文名 | 脂肪酶 |
英文名 | Lipase |
别名 | 脂酶 脂肪酶 脂肪水解酶 脂肪分解酵素 PS 脂肪酶 脂肪酶(+4℃) 脂肪酶RM IM 固定化脂肪酶435 脂肪酶TL100L 脂肪酶 5万酶活力 三酰基甘油酰基水解酶 脂肪酶 20000L 脂肪酶(2-8°C) 南极假丝酵母脂肪酶A 南极假丝酵母脂肪酶B 固定化脂肪酶TL IM 脂肪酶 来源于曲霉 属 脂肪酶(皱褶假丝酵母) 脂肪酶 来源于南极假丝酵母 脂肪酶 来源于洋葱假单胞菌 |
英文别名 | PPL GA-56 Lipase Ilozyme Lipazin Tweenase Steapsin Fetipase Lipase AP LIPASE PS LIPASE AS LIPASE AK Enzylon PF Butyrinase Accelerase LIPASE MML LIPASE AYS Rizolipase Amano N-AP Meito MY 30 Chirazyme L Rizolipasum Tributyrase Lipozyme 435 E.C.3.1.1.3. LIPASE CAL-B LIPASE M 10 Triacetinase Plant lipase Tributyrinase Animal lipase Fungal lipase Fluozim G 3Kh GA 56 (Enzyme) Allzyme Lipase Lipozyme TL IM Tween esterase Remzyme PL 600 Lipase, fungal LipozymeTL100L Lipozyme RM IM UNII-8MYC33932O Lipozyme CALB L UNII-FQ3DRG0N5K Tween hydrolase Palatase 20000L TheraCLEC-Lipase Triolein hydrolase Tributyrin esterase Triglyceride lipase Recombinant lipase A Triacylglycerollipaza Triacylglycerol lipase Triglyceride hydrolase Rizolipasum [INN-Latin] Lipase, triacylglycerol Glycerol ester hydrolase Rizolipasa [INN-Spanish] Triacylglycerol hydrolase LIPASE CAL-A, THERMOSTABLE Lipase of Rhizopus arrhizus var. Delemar |
CAS | 9001-62-1 |
EINECS | 232-619-9 |
化学式 | C11H9N3NaO2+ |
分子量 | 238.19783 |
密度 | 1.2 |
水溶性 | It is soluble in water. |
蒸汽压 | 0.004Pa at 25℃ |
溶解度 | H2O: 2mg/ml,浑浊有不溶性颗粒,淡黄 |
存储条件 | 2-8°C |
稳定性 | 湿度敏感。与强氧化剂不相容。 |
敏感性 | Humidity sensitivity |
外观 | 溶液 |
颜色 | yellow-brown |
Merck | 13,5533 |
物化性质 | 近白色冻干粉末或乳黄色粉末,溶于水,最适温度35~370C. |
MDL号 | MFCD00131509 |
危险品标志 | Xn - 有害物品 |
风险术语 | 20/21/22 - 吸入、皮肤接触及吞食有害。 |
安全术语 | S22 - 切勿吸入粉尘。 S24/25 - 避免与皮肤和眼睛接触。 S36/37 - 穿戴适当的防护服和手套。 S36 - 穿戴适当的防护服。 |
WGK Germany | 3 |
RTECS | TO9776500 |
FLUKA BRAND F CODES | 3-10-21 |
TSCA | Yes |
海关编号 | 35079020 |
上游原料 | 硫酸铵 |
下游产品 | α-亚麻酸 酶改性乳脂 红曲色素 S-炔丙醇酮 S-Α-氰基-3-苯氧基苄醇 C10-18 脂酸甘油三酯类 |
参考资料 展开查看 | 1. 谭香玉 郝林 艾启俊. 3种酶液对鸡蛋清洗效果的研究[J]. 食品科技 2015 040(009):30-32. 2. 磊 张秀娟 鹿艳 等. 人工胃液作用牛蒡低聚果糖分子质量的变化体外研究初探[J]. 食品科技 2019 044(003):69-73. 3. 马雪平 詹萍 田洪磊 等. 响应面法优化酶法制备羊肉特征风味前体工艺[J]. 现代食品科技 2019 35(01):204-211. 4. 马雪平,詹萍,田洪磊,未志胜,李凯旋.基于GC-MS、DSA结合PLSR研究羊脂处理方式对热反应体系风味形成的影响[J].食品科学,2020,41(08):194-201. 5. 何小燕,田洪磊,詹萍,王晓玲,杨富彬,雷银凤,宁孔卵,马友梅.基于PCA模式不同处理方式鸡脂挥发性成分与化学指标相关性研究[J].中国油脂,2016,41(04):41-45. 6. 程超, 张宏海, 盛文军,等. 多重破壁技术提取葡萄酒泥废酵母β-葡聚糖研究[J]. 食品工业科技, 2016, 37(04):111-116. 7. 李婷,向灿辉,王文君.水翁花蕾提取物DMC对胰脂肪酶的抑制作用研究[J].食品工业科技,2020,41(15):65-70. 8. 黄菊青, 林斌, 徐庆贤,等. 竹茹多糖体外调节肠道菌群的作用研究[J]. 营养学报, 2019, 41(01):51-58. 9. 孙雪梅, 蒋将, 刘元法. 脱酚及pH偏移处理对菜籽蛋白体外模拟消化的影响[J]. 食品工业科技, 2019(16). 10. 安欢, 叶云, 丁华杰,等. 苦瓜多糖对胰脂肪酶抑制作用的研究[J]. 中国调味品, 2020, v.45;No.492(02):30-34. 11. 钟英英, 谢勇鹏, 郭莎莎,等. 辣木叶提取物对胰脂肪酶活性的抑制研究[J]. 食品研究与开发, 2019(19). 12. 周鸿翔, 陈龙, 滕钰,等. 酶促膏状腐乳酱中相关酶的作用研究[J]. 中国调味品, 2014(7):57-61. 13. 马巧霞, 朱金芳, 孙薇. 酶催化甘油解法制备甘油二酯马油工艺研究[J]. 中国食品添加剂, 2020(4):62-67. 14. 梁单琼, 周晓丹, 时敏,等. 醋酸纤维素-聚四氟乙烯复合膜固定化脂肪酶的研究[J]. 食品科学, 2011, 032(021):171-176. 15. 黄琳翔, 施乐乐, 蔡志英,等. 黑木耳中抑制胰脂肪酶活性物质的提取工艺及体外抑制效果[J]. 菌物学报, 2020, 39(2). 16. 栾德仕,王萍, 彭颖,等. 笃斯越橘花色苷在模拟体内环境下抗氧化活性研究[C]// 中国食品科学技术学会第九届年会. 0. 17. 周浩德 傅红 张虹 等. 体外消化模型因素对植物甾醇型人造奶油脂肪酸释放的影响[J]. 海峡预防医学杂志 2019 025(002):7-9. 18. 于雪, 钱镭, 贺书珍,等. 基于主成分分析法的熟化菠萝蜜种子品质评价[J]. 食品科技, 2020, v.45;No.341(03):137-145. 19. 张建萍, 蔡望秋, 陈尚龙,等. 胃,肠消化后猪肝酱中铁和锌的形态分析[J]. 中国酿造, 2019, v.38;No.332(10):181-184. 20. 陈尚龙, 陈安徽, 刘辉,等. 应用消化系统全仿生模型分析酸奶发酵对钙形态的影响[J]. 农业工程学报, 2018, v.34;No.332(05):297-302. 21. 王静辉, 王倩, 高林林,等. 山稔子提取物降血脂作用的研究[J]. 食品科技, 2018, 043(002):235-240. 22. 杜徐楠. κ-卡拉胶/刺槐豆胶混合凝胶的协同作用机理及应用[D].湖北工业大学,2020. 23. 高兆建,王秋芬,胡鑫强,宋玉林,赵宜峰,陈腾.凝结芽孢杆菌XZQ-16抗菌脂肽分离鉴定及抗菌特性[J].食品工业科技,2021,42(03):36-42. 24. 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本品为类白色或乳黄色冻干粉,溶于水。由米曲霉制成者可为粉末或脂肪状。主要成分是一种能够分解脂肪的酶。其基本作用是使三甘油酯水解成甘油和脂肪酸。它只能在异相系统,即在油水的界面上作用,对均匀分散或水溶性底物无作用,即使有作用也极其缓慢。
以猪胰为原料制取。取3kg猪胰脏绞碎后经三氯甲烷和丁醇二次脱酯,再经乙醇抽提,然后冷冻干燥而制得365g胰脂酶。
可用作酶制剂。主要用于干酪制造(脱脂和使产品产生特殊香味,最高用量lOOmg/kg)、脂类改性、脂类水解,以防止某些乳制品和巧克力中的油脂变质。是使牛奶巧克力和奶油蛋糕产生特殊风味的优良制剂。加入蛋白中以分解可能混入的脂肪,从而提高其发泡能力。酒类酿造时加入脂肪酶能促进酒的发酵,增加酒的香味。
lg、5g包装、密封干燥4℃保存。
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