Goderis H L, Ampe G, Feyten M P, Fouwé B L, Guffens W M, Van Cauwenbergh S M, Tobback P P
Catholic University of Leuven, Laboratory of Food Technology, Kardinaal Mercierlaan 92, 3030 Heverlee, Belgium.
Biotechnol Bioeng. 1987 Aug 5;30(2):258-66. doi: 10.1002/bit.260300216.
Immobilized lipase activity is studied in organic solvent systems of controlled water content under the influence of a variety of reaction parameters, such as temperature, relative humidity, substrate concentrations, and type of fatty acid used. Control of the amount of water in the reaction system was found to be a valuable tool for the orientation of the reaction process and for the determination of the final reaction products. The properties of the immobilized lipase were studied using the interesterification of triolein and palmitic acid as the model system.
在各种反应参数（如温度、相对湿度、底物浓度和所用脂肪酸类型）的影响下，研究了在水含量可控的有机溶剂体系中固定化脂肪酶的活性。发现控制反应体系中的水量是指导反应过程和确定最终反应产物的一个有价值的工具。以三油酸甘油酯和棕榈酸的酯交换反应为模型体系，研究了固定化脂肪酶的性质。
