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。
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 on the reverse reaction Upon which the mechanism of catalysis for three kinds of lipases was compared and discussed.
