| 秦 杰，邹孝强，金青哲，王兴国.离子液体体系对脂肪酶性质和结构的影响研究进展[J].中国油脂,2017,42(01):.[QIN Jie, ZOU Xiaoqiang, JIN Qingzhe, WANG Xingguo.Advance in influence of ionic liquids system on properties and structure of lipase[J].China Oils and Fats,2017,42(01):.] |
| 离子液体体系对脂肪酶性质和结构的影响研究进展 |
| Advance in influence of ionic liquids system on properties and structure of lipase |
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| DOI： |
| 中文关键词: 离子液体 酶活性 稳定性 选择性 结构 |
| 英文关键词:ionic liquid enzyme activity stability selectivity structure |
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| 中文摘要: |
| 简述了离子液体的特点，包括蒸气压低、不可燃、不挥发等优点；分析了利用离子液体为介质的酶促反应中酶的性质和结构的变化。离子液体体系能够提高脂肪酶的活性、稳定性和选择性，并且相对于有机溶剂较好地保护了脂肪酶的二级结构。离子液体的性质，如疏水性、极性和黏度都可能影响脂肪酶的活性、稳定性和二级结构。 |
| 英文摘要: |
| The characteristics of ionic liquids were introduced, including low vapor pressure, nonflammable and nonvolatile. The changes of properties and structure of enzyme during enzymatic reaction with ionic liquid as medium were analyzed. Ionic liquids system could improve the activity, stability and selectivity of lipase, and protect the secondary structure of lipase compared with organic solvent. The activity, stability and secondary structure of lipase may be influenced by the properties of ionic liquids, such as hydrophobicity, polarity and viscosity. |
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