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目的:系统研究猪胰脂肪酶在二（2-乙基己基）丁二酸酯磺酸钠（AOT）/异辛烷反胶束体系中水解橄榄油的动力学行为。方法:考察温度,w0（[H2O]/[AOT]）,pH和表面活性剂的浓度对酶反应的影响以及酶的稳定性。结果:酶反应符合常规的一级反应动力学模型,活化能Ea=43.68kJ/mol;最佳pH值为7.7。结论:高浓度表面活性剂对酶表现非竞争性抑制作用;w0是决定酶稳定性的关键。
OBJECTIVE: To study the kinetic behavior of porcine pancreatic lipase hydrolysis of olive oil in sodium di (2-ethylhexyl) succinate sulfonate (AOT) / isooctane reverse micelle system. Methods: The effects of temperature, w0 ([H2O] / [AOT]), pH and surfactant concentration on enzyme reaction and enzyme stability were investigated. Results: The enzymatic reaction accorded with the conventional first-order kinetic model. The activation energy Ea was 43.68 kJ / mol and the optimum pH was 7.7. CONCLUSIONS: High concentrations of surfactants show non-competitive inhibition of the enzyme; w0 is the key to determining enzyme stability.