海藻酸钠固定化中性蛋白酶的研究

A study of the neutral proteinase's immobilization in sodium alginate

探讨了中性蛋白酶在海藻酸钠中的固定化技术,并对影响固定化酶的固定化率和固定化酶活性的 因素进行了研究。结果表明,固定化酶的质量受海藻酸钠浓度、固定化酶量、固定化时间以及CaCl2浓度的影响,其 最佳工艺条件为:海藻酸钠浓度3．0％,固定化酶液量与海藻酸钠体积比1:2,固定化时间2．5 h,CaCl2浓度 3．0％,由此制得的固定化酶的固定化率可达97．5％,固定化酶活性为3 600 U／g,其热稳定性、pH值稳定性均极显 著高于游离酶。

The technology of neutral proteinase＇s immobilization in sodium alginate was illustrated,and some factors affecting the gel＇s quality were investigated. The result showed that the quality of immobilized proteinase was affected by sodium alginate concentration,the amount of immobilized enzyme,immobilized time and CaCl2 concentration. The optimum conditions selected by orthogonal experiments were 3.0 % sodium alginate,the ratio of enzyme solution to sodium alginate 1：2,2. 5 h immobilization and 3.0% CaCl2. Finally the rate of immobilized enzyme and the activity of immobilized enzyme were as high as 97.5%and 3 600 U/g respectively,and its stabilities of the heat and of the pH value were higher than those of free enzyme.