摘要
中空球形壳聚糖经3%戊二醛活化后与真菌α-淀粉酶在室温反应2h,冰箱静置过夜,制备固定化α-淀粉酶。固定化α-淀粉酶最适催化温度为60℃,最适pH值为5.0,相对酶活力为7.4%。固定化α-淀粉酶连续使用15d,酶活力未下降,生产麦胚蛋白质的纯度达89%,得率为79%。
The hollow globular of chitosan was activated by 3% gluluraldehyde, then immobilized a-amylase for 2 hours at 25℃and 4℃ for 12 hours. The immobilized a-amylase have the optimum reactive temperature of 60℃ at pH 5.0, and with reactive activity of enzyme of 7.4%. The immobilized α-amylase have high activity of enzyme after used 15 days. The purity of wheat germ protein is 89%, and getting ratio of 79% with immobilized α-amylase.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第10期233-235,共3页
Food Science
基金
江苏省教育厅高新技术产业课题(JHB04-003)
