摘要
探讨了乳糖酶在海藻酸钠和卡拉胶中的固定化技术,并对影响固定化酶的酶活回收率和固定化酶胶粒机械强度的因素进行了研究。结果表明,固定化酶的质量受海藻酸钠浓度、卡拉胶浓度、固定化酶量的影响,通过采用三因素二次回归旋转设计得到优化条件为:海藻酸钠浓度2.0%,卡拉胶浓度0.81%,乳糖酶的浓度0.23%,由此得到的固定化酶的酶活回收率可达89.19%,固定化酶胶粒的机械强度为74.74%。
The technology of lactase＇s immobilization in sodium alginate--K-carrageenan was illustrated, and some factors affecting the gel＇s quality were investigated. The result showed that the quality of immobilized lactase was affected by sodium alginate concentration, K-carrageenan concentration, the amount of immobilized enzyme. The optimum conditions selected by regression rotatable design were 2.0% sodium alginate, 0.81%K-carrageenan, 0.23% lactase. Finally the activity yield of immobilized enzyme was 89.19% and the mechanism intensity of immobilized enzyme gel was 74.74%.
出处
《包装与食品机械》
CAS
2007年第2期25-28,11,共5页
Packaging and Food Machinery
基金
安徽省科技厅"十一五"重点科研项目资助(项目编号N0:04013043)
关键词
海藻酸钠
卡拉胶
乳糖酶
固定化
sodium alginate
K-carrageenan
lactase
immobilization
