蒜氨酸酶的固定化及其酶学性质研究

Research on Alliinase Immobilization and Its Properties

为了提高蒜氨酸酶的稳定性并实现酶的反复利用,研究了影响蒜氨酸酶固定化的因素及固定化蒜氨酸酶的酶学性质。蒜氨酸酶的固定化以壳聚糖微球为载体,戊二醛为交联剂,固定化的最适条件为:戊二醛浓度4%,给酶量20.2U,交联时间2h。固定化蒜氨酸酶的最适pH值7.0,最适温度35℃,米氏常数Km7.9 mmol/L,操作稳定性比较好,连续使用10次后酶活力损失低于10%。

Alliinase is immobilized on pre-activated chitosan microspheres by glutaraldehyde. The optimum immobilization conditions are as follows： glutaraldehyde concentration is 4% , alliinase concentration 20.2U, immobilization time 2h. For immobilized alliinase, the highest activity was allowed at pH 7.0 and temperature 35℃ ,and the Michaelis constant（Km） was disclosed to be 7.9mmol/L by Lineweaver-Burk plot,and after 10 times reuses the immobilized alliinase lost no more than 10% activity.