Capsaicin hydrolysis by Candida antarctica lipase
Capsaicin hydrolysis by Candida antarctica lipase
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DOI：
10.1023/a:1005622704504
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发表时间：
2000-11-01
影响因子：
2.7
通讯作者：
López-Munguía, A
中科院分区：
文献类型：
--
作者：
Duarte, DR;Castillo, E;López-Munguía, A
辣椒碱被产自南极假丝酵母的脂肪酶B水解为香草胺和8-甲基-6-反式壬烯酸。在70 ℃下在水中72小时后获得70%的转化率，但当辣椒碱在45 ℃下溶解于15%（v/v）乙醇/水中72小时后降低至仅15%。在氯仿/水混合物中无活性。据我们所知，这是第一个报告有关酰胺水解脂肪酶。
Capsaicin was hydrolysed by lipase B from Candida antarctica into vanillylamine and 8-methyl-6-trans-nonenoic acid. Conversions of 70% were obtained after 72 h at 70 degreesC in water but decreased to only 15% when capsaicin was solubilized in 15% (v/v) ethanol/water after 72 h at 45 degreesC. No activity occurred in chloroform/water mixtures. According to our knowledge, this is the first report concerning amide hydrolysis by a lipase.