摘要
介绍明胶固定化果胶酶的酶学性质及其和原酶比较的结果．固定化酶反应的最适ｐＨ为３．５．最适温度为６０℃，而原酶则分别为ｐＨ４．０和５５℃．研究结果还表明，固定化酶对ｐＨ、温度、金属离子等的稳定性都比原酶有了提高．这对于固定化酶的重复回收使用和储存更为有利．而固定化酶的Ｋｍ值比原酶的Ｋｍ值低，这将使物质的转化反应更为完全．
Enzyme properties of the immobilized pechnase by gelatin have been studied and compared with the native enzyme(solublc enzyme)in this paper. The results showed that the reaction optimal pH for the immobilized enzyme was 3.5,and its optimal temperature was 60℃.Optimal pH and temperature for native enzyme were 4.0 and 55℃ respectively.The results showed again that the stabilities to pH, temperature and metal ions etc of the immobilized enzyme were higher than the soluble enzyme.It is more advantageous to recovery use again and store for the immobilized enzyme.And the Km value of the immobilized enzyme was lower than the soluble enzyme.This could make matter transform reaction more complete for the immobilized enzyme.
出处
《福州大学学报（自然科学版）》
CAS
CSCD
1996年第6期109-113,共5页
Journal of Fuzhou University(Natural Science Edition)
关键词
明胶
果胶酶
固定化
酶学性质
gelatin
pectinase
immobilization
enzyme properties
