摘要
以海藻酸钠为载体固定化米曲霉产果胶酶。研究海藻酸钠浓度、CaC12浓度、固定化时间对果胶酶固定化率与性质的影响。结果表明,以3.5%的海藻酸钠为载体、1.5%的CaC12为凝聚剂、固定化时间2.5h时所得的固定化果胶酶活力保存率最大,固定化率可达97.5%,固定化酶活性为3600U/g,固定化后果胶酶耐热性与游离酶相比有所提高。
Pectinase from Aspergillus oryaze was immobilized by using sodium alginate as the carrier.The immobilized methods and conditions were studied.The results show that the best efficiency of immobilization was obtained when sodium alginate concentration was 3.5 %,CaC12 concentration was 1.5 %,and immobilized time was 2.5 h.Under this conditions,the rate of immobilized enzyme and the activity of immobilized-pectinase were as high as 97.5 % and 3 600 U/g,respectively.To some extent,the immobilized-pectinase also had a better heat stability compared with the free one.
出处
《食品研究与开发》
CAS
北大核心
2010年第9期167-170,共4页
Food Research and Development
关键词
米曲霉
果胶酶
海藻酸钠
固定化
Aspergillus oryaze
pectinase
sodium alginate
immobilization
