摘要
本试验以海藻酸钠为载体、戊二醛为交联剂,制备固定化生姜蛋白酶,对固定化条件进行优化并对固定化酶与游离酶的部分酶学性质进行研究。结果表明,固定化生姜蛋白酶的最佳条件是海藻酸钠浓度为2%,CaCl2的浓度为2%,戊二醛的浓度为3%,在此条件下制备的固定化酶活力为53.48 U/g。固定化酶的最适温度是60℃,最适pH值为6.0,与游离酶相比没有发生改变,但固定化酶与游离酶相比对温度和酸碱适应范围更加宽泛。
Ginger proteas was immobilized by encapsulate of sodium alginate and those two were crosslinked with glutaraldehyde.The immobilition conditions and partial properties of immobilized ginger protease and free enzyme were determined.The results showed that the optimum operation conditions were：sodium alginate concentration was 2 %, CaCl2 solution concentration was 2 % and glutaradehyde concentration was 3 %.Under this optimum conditions,the activity of insoluble enzyme was 53.48 U/g.Compared with the free enzyme, the optimum pH value and temperature of immobilized ginger proteas didn＇t change.The immobilized ginger protease showed a wider range of reaction pH value and temperature than the free enzyme.
出处
《中国饲料》
北大核心
2011年第18期31-33,共3页
China Feed
基金
安徽省高校省级科研项目(KJ2010B338)
安徽农业大学SRF项目(09183)
关键词
海藻酸钠
戊二醛
固定化
生姜蛋白酶
sodium alginate
glutaraldehyde
immobilization
ginger protease
