摘要
利用海藻酸钠与结冷胶协同固定葡萄糖氧化酶,研究固定化条件及固定化酶的性质,并与海藻酸钠单独固定葡萄糖氧化酶的特性进行比较。结果表明:在海藻酸钠质量浓度20g/L,其与结冷胶体积比4:1,氯化钙质量浓度60g/L,加酶量4%,固定化时间0.5h的条件下,协同固定化酶活回收率为75.76%,而海藻酸钠单独固定葡萄糖氧化酶活回收率仅为65.82%。与游离酶相比,协同固定化酶的最适反应温度保持不变为35℃,最适pH值由5.5升至6.0。另外,协同固定化的葡萄糖氧化酶具有良好的热稳定性和贮藏稳定性,重复使用率较高。
Compared with the characteristics of immobilized glucose oxidase using sodium alginate as the carrier, the conditionsof immobilized glucose oxidase using sodium alginate and gellan gum as the carriers and the characteristics of the immobilizedenzyme were studied. The results showed that the recovery of immobilized enzyme after 0.5 h immobilization was 75.76%. Underthe optimum operating conditions of 20 g/L, 60 g/L, 4% and 4：1 for sodium alginate concentration, CaCl2 concentration, glucoseoxidase and sodium alginate-to-gellan gum ratio, respectively, the recovery of immobilized glucose oxidase using common sodiumalginate as the carrier was 65.82%. Compared with the free enzyme, the optimum temperature of immobilized enzyme was 35 ℃,and the optimum pH increased from 5.5 to 6.0. In addition, the immobilized enzyme with sodium alginate and gellan gum togetheras the carriers had better thermal stability, storage stability, and reusability.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第21期278-282,共5页
Food Science
