摘要
目的:为研究物理场强化蛋白酶解反应的作用机理提供理论基础。方法:采用海藻酸钠包埋法固定化碱性蛋白酶,研究其酶学性质;同时以该酶为催化剂,研究酪蛋白酶促水解反应。结果:固定化酶的最适p H 10,最适温度60℃,制得的固定化酶的热力学稳定性和操作稳定性较好。对此固定化酶进行扫描电镜和红外光谱分析。固定化酶水解酪蛋白制备多肽的最优条件:温度60℃,p H 9.5,底物5%,加酶量940 U/g。结论:此固定化技术可有效固定化碱性蛋白酶,用于酶解蛋白。
Preparation and enzymatic properties of alkaline protease immobilized with sodium alginate as well as its application in hydrolyzing casein were studied. The results showed that the optimum p H was 10, optimum temperature was 60 ℃, the thermal stability and operational stability of the immobilized enzyme was better. And the immobilized alkaline protease were analysized from SEM and FTIR. Under these conditions, the optimal conditions for hydrolyzing casein are temperature 60 ℃, p H 9.5, substrate concentration 5% and dosage immobilized Alcalase 940 U/g.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第8期87-93,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家863计划项目(2013AA102203)
江苏省高校自然科学研究重大项目(12KJA550001)
江苏省科技支撑计划--农业部分(BE2013408)
关键词
固定化酶
海藻酸钠
碱性蛋白酶
酶学性质
酪蛋白
immobilized enzyme
sodium alginate
alkaline protease
enzymatic properties
casein
