摘要
以海藻酸钙、明胶凝胶珠包埋、戊二醛交联制备固定化α-淀粉酶,探讨了酶的固定化条件和固定化酶的部分性能。在戊二醛浓度0.3%、加酶量酶16.0g/L条件下可以获得最佳的固定化效果;与游离酶相比,制备的固定化酶最适反应pH由6.0降低到5.6,最适反应温度由65℃升高到70℃,其适宜作用温度范围、pH值范围均比自由酶范围宽;固定化酶的热稳定性优于游离酶,且连续7批次操作仍保持80%酶活力,显示出良好的稳定性。
amylase was immobilized by encapsulated in hydrogel beads prepared with calcium alginate-gelatin andcrosslinked with glutaraldehyde. The immobilization conditions and partial properties of immobilized enzyme were investigated. Thebest efficiency of immobilization could be obtained under the condition that the concentration of glutaraldehyde was 0.3% and theadding amount α- amylase was 16.0g/L. Compared with the free enzyme, the optimum pH value and temperature of immobilizedα- amylase ware respectively shifted form 6.0 to 5.6 and form 65℃ to 70℃. It showed a wider range of reaction pH value andtemperature than the free enzyme. The thermostability of Immobilized α- amylase was better than native enzymes. After seventimes repeated batch operation, the relative activity of immobilized enzyme was about 79.8%, showed a high operational stability.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第2期64-68,共5页
Food Science
基金
天津市自然科学基金资助(003604211)
