反胶团相转移法提纯酵母脂肪酶

反胶团相转移法是80年代兴起的一种新型分离技术，它利用表面活性剂分子在有机溶剂中自发形成的反向胶团（反胶团），在一定条件下将水溶性蛋白质分子增溶进反胶团的极性核（水池）中，再创造条件将蛋白质抽提至另一水相，实现蛋白质的相转移，达到分离和提纯蛋白质的目的1]．反胶团中的蛋白质分子受到周围水分子和表面活性剂极性头的保护，仍保持一定的活性，甚至表现出超活性2]．由于蛋白质增溶于反胶团与蛋白质所带电荷及反胶团内表面电荷间的静电作用及反胶团的大小有关3～5]，因而表面活性剂的种类、水溶液的PH值及离子强度等因素…

Purification of Yeast-Lipase by the Phase Transfer Method of Reverse Micelles

The preliminary result of the yeast-lipase purified and separated by the reversemicelles system of AOT/iso-octane is reported in the paper. The phase transfer mechanismof the static interaction in the process of the phase transfer of reverse micelles as well as thehydroplic interaction was studied based on the extractive efficiency of lipase and the recoveryefficiency of protein affected by pH value of water phase and salt concentration. Theinteraction between enzyme molecules and reverse micelles was reduced and the recovery efficiencyof protein and enzyme activity was increased significantly when deoxycholic acid was addedinto the reverse micelles of AOT/iso-octane as the biological surfactant. The relative activityof lipase recovered was increased by 4%~9% compared with origin enzyme aqueous in therange of pH investigated.