摘要
以壳聚糖凝胶颗粒为载体,采用共价键偶联法固定绿豆乳糖酶,研究壳聚糖固定化绿豆乳糖酶的酶学性质并对其进行水解牛乳中乳糖的初步应用研究。结果表明:固定化酶的热稳定性在4～55℃范围内;最适温度60℃;最适pH3.5;固定化酶的表观米氏常数Kappm为0.04%,溶液酶米氏常数Km为0.33%,是溶液酶米氏常数Km的0.12倍;固定化酶的操作半衰期为30d,较溶液酶长。用固定化酶制备填充床式反应器水解牛奶中乳糖,水解率可达60%以上。
Lactase from mung bean was immobilized onto chitosan surface by using glutaraldehyde as the cross-linking reagent.The results showed that:(1) the immobilized lactase is stable at 4 to 55 ℃;its optimum temperature and pH are 60 ℃ and 3.5,respectively;(2) its Kappm [ONPGal] is 0.04%,which is 0.12 times as much as that(0.33%) of free papain;(3) its operation half-life is 30 d,which is longer than that of the free lactase.Furthermore,when this chitosan-immobilized lactase is used in the plug-flow reactor to hyd...
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第3期227-230,共4页
Food Science
基金
华南农业大学校长基金项目(2004K069)
关键词
壳聚糖固定化乳糖酶
酶学特性
乳糖
chitosan immobilizated lactase
characteristics
lactose
