摘要
利用聚乙烯醇(PVA)-海藻酸钙为载体,通过戊二醛交联,制备水不溶性的固定化柚苷酶凝胶颗粒。结果显示:添加戊二醛和延时包埋法制备的固定化酶凝珠活力较高。固定化酶的优化工艺为:以9.0g/100mLPVA与1.0g/100mL海藻酸钠为载体,固化剂CaCl2的质量浓度为1.0g/100mL,酶液质量浓度2.0mg/mL,固定化时间10h。同时对固定化酶与游离酶的性质进行比较研究:柚苷酶经PVA-海藻酸钙固定化后,其反应最适pH值和最适温度没有改变,但热稳定性提高,重复使用6次仍保持60%的酶活力。
In this study, compound gels of polyvinyl alcohol （PVA）-calcium alginate were chosen as the insoluble cartier to immobilize naringinase crosslinked with glutaraldehyde. The results showed that adding glutaraldehyde and delay embedding were more effective than the other methods. The optimal conditions for naringinase immobilization were obtained as followings： PVA at 9.0 g/100 mL, sodium alginate 1.0 g/100 mL, CaCl2 1.0 g/100 mL, and enzyme concentration at 2.0 mg/mL, and the immobilization time for 10 h. In addition, the characteristics of free and immobilized naringinase were further investigated. The optimal pH value and temperature of immobilized enzyme were not changed, but a better thermal stability and storage stability were observed for immobilized one. Immobilized naringinase could be recycled six times to hydrolyze naringin and still retained more than 60% activity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第3期138-143,共6页
Food Science
关键词
聚乙烯醇
海藻酸钙
固定化
柚苷酶
polyvinyl alcohol （PVA）
calcium alginate
immobilize
naringinase
