小麦酯酶固定化条件的研究

Study on immobilization of wheat esterase

考察了小麦酯酶固定化条件的影响因素,并对固定化酶的性质进行了研究。结果表明,其固定化最佳条件为:固定化时间12 h、海澡酸钠浓度为3%、戊二醛浓度6%、氯化钙浓度为0.5 mol/L。

The factors influencing the technology of immobilizing wheat esterase and the characters of immobilizing wheat esterase are studied. The optimum condition is obtained that immobilizing 12 h,3 % of sodium alginate concentration, 6% of glutaraldehyde concentration and 0. 5 mol/L of CaCl2 concentration.