海藻酸钠包埋法制备固定化菠萝蛋白酶

Immobilization of bromelain by embedding in sodium alginate

以海藻酸钠为载体,包埋法固定菠萝蛋白酶,对固定化条件进行优化,同时探讨固定化菠萝蛋白酶的部分酶学性能。结果表明:固定化菠萝蛋白酶的质量受海藻酸钠质量分数、固定化酶量、固定化时间以及CaC l2质量分数的影响,其最佳固定化条件为:海藻酸钠质量分数1.0%,CaC l2质量分数3%,固定化酶液量与海藻酸钠体积之比1∶2,固定化时间60 m in,在此条件下,制备的固定化菠萝蛋白酶的比活力为211.8 U/g(湿质量载体),由此制得的固定化酶的最适pH为7.6,与游离酶相比,升高了0.8个pH单位,同时显示固定化菠萝蛋白酶能耐受较高的碱性环境,固定化酶最适温度与游离酶相同,均为50℃,固定化酶在较高温度范围内,仍能保持较高的相对活力。

Sodium alginate was used as a carrier for the immobilization of bromelain. The optimum operation conditions were as follows： the concentration of sodium alginate and CaCl2 solution were 1.0% and 3.0%, respectively; the ratio of enzyme solution to sodium alginate was 1 ： 2 ; the immobilization time was 60 min. Under these conditions, the optimum pH of the immobilized enzyme was shifted form 6.8 to 7.6, and the optimum reaction temperature was 50 ℃.