Study on immobilization of allinase from onion by chitosan microspheres with absorption and cross-linking method

doi:10.13386/j.issn1002-0306.2012.24.048

Study on immobilization of allinase from onion by chitosan microspheres with absorption and cross-linking method[J]. Science and Technology of Food Industry, 2012, (24): 215-218. DOI: 10.13386/j.issn1002-0306.2012.24.048

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Study on immobilization of allinase from onion by chitosan microspheres with absorption and cross-linking method

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The onion allinase has been immobilized on chitosan micropheres with glutaraldehyd as cross-inking agent by absorption and cross-linking method. Some factors which had effects on the activity of immobilized onion allinase had been studied. The optimal conditions of immobilization was achieved by using the method of single factor experiment, amount of enzyme was 217.25U/g, adsorption time was 6h, glutaraldehyde concentration was 0.50%, cross-linking time was 3h, reaction temperature was 35℃ , reaction time was 10min. The recovery rate of immobilized onion allinase activity was above 50% , when immobilized enzyme was repeatedly used for 7 times.

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Science and Technology of Food Industry

Study on immobilization of allinase from onion by chitosan microspheres with absorption and cross-linking method

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