Inhibition and Inactivation of Lipase by Fat Peroxide in the Course of Batch and Continuous Glycerolyses of Fat by Lipase(Biological Chemistry)
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概要
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The effects of fat hydroperoxides on the reaction rate and enzyme stability in glycerolysis of safflower oil catalyzed by Pseudomonas fluorescens lipase were investigated. In the batch glycerolysis, the initial reaction rate, r_i, decreased linearly with the increase in the safflower oil's peroxide value (POV). In the continuous glycerolysis using a microporous hydrophobic membrane bioreactor, the outlet conversions decreased monomolecularly with the elapsed time due to inactivation. The first-order decay constants, k_a, increased with the increase in the safflower oil's POV. The courses of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (PAGE) of the enzyme in the glycerol phase in the continuous glycerolysis showed that the high hydroperoxide content caused polymerization of the lipase. From the activity staining of the bands of the native proteins developed in the PAGE, the highly polymerized lipase was found to have no lipolytic activity.
- 社団法人日本農芸化学会の論文
- 1989-07-23
著者
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YAMANE TSUNEO
Laboratory of Molecular Biotechnology, Division of Molecular and Cellular Mechanisms, graduate Schoo
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Yamane T
Nagoya Univ. Nagoya Jpn
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Yamane Tsuneo
Laboraotory Of Bioreaction Engineering Department Of Food Science And Technology Faculty Of Agricult
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Shimizu Shoichi
Laboraotory Of Bioreaction Engineering Department Of Food Science And Technology Faculty Of Agricult
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Shimizu Shoichi
Laboratory Of Bioreaction Engineering Department Of Food Science And Technology Faculty Of Agricultu
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OHTA Yoshifumi
Laboratory of Bioreaction Engineering, Department of Food Science and Technology, Faculty of Agricul
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Ohta Yoshifumi
Laboratory Of Bioreaction Engineering Department Of Food Science And Technology Faculty Of Agricultu
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