摘要
芳香酯是食品、饮料和护理品中重要的风味成分。通过分子克隆、表达与酶学特征解析,从黑曲霉F0215中鉴定出一种新的、具有催化合成芳香酯活性的脂肪酶Cut A。该酶在30℃和p H 7.0时呈现最高活性,以对硝基苯酚乙酸酯为底物的Km和Vmax值分别为19.5 mmo L/L和63.3 mmol/(m L·h)。在30℃、有机溶剂介导条件下,Cut A催化丁酸和丁醇、乳酸和乙醇、辛酸和乙醇生成丁酸丁酯、乳酸乙酯或辛酸乙酯,转化率分别为17.2%、4.7%和1.8%。脂肪酶Cut A可用于发酵食品的风味生成与改善。
Flavor esters are important flavor components in food,beverage and personal care products.A novel lipase(CutA)with flavor ester synthesis activity was identified from Aspergillus niger by molecular cloning,heterologous expression and biochemical characterization.CutA was revealed that the condition of the maximal activity was 30℃and pH 7.0.With synthetic substrate p NPA,its Km and Vmax were 19.50 mmol/L and 63.30 mmol/(m L·h),respectively.CutA was able to catalyze the synthesis of butyl butyrate,ethyl caprylate and ethyl lactate by esterification of corresponding acids and alcohols with conversion efficiencies of 17.2%,4.7%and 1.8%respectively under 30℃in the organic solvent system.The results indicated a possible application of CutA for flavor improvement/modification of certain fermented foods.
作者
丛珊滋
程磊
田康明
李梦迪
路福平
王正祥
CONG Shanzi;CHENG Lei;TIAN Kangming;LI Mengdi;LU Fuping;WANG Zhengxiang(Key L.aboratory of Industrial Fermentation Microbiology,Ministry of Education,Collge of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Collge of Chemical Engineering and Materials Science,Tianjin University of Science and Technology,Tanjin 300457,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第22期1-5,共5页
Food and Fermentation Industries
基金
政府间国际合作重点项目(2018YFE0100400)
天津市杰出津门学者计划
关键词
脂肪酶
酯化活性
芳香酯
黑曲霉
lipase
esterification activity
flavor ester
Aspergillus niger
