The study of pepsin immobilized with alginate and chitosa

The pepsin was immobilized with the alginate and chitosan to crosslink.The enzymatic properties of the immobilized and free pepsin were studied to get the optimal parameters. The results showed that the optimal immobilization conditions were: the concentration of sodium alginate 3.40%, concentration of chitosan sugar 3.39%, concentration of CaCl 2 3.64%, dilution fold of the free enzyme 20- fold, crosslinking time 4h, respectively. The recovery of the immobilized enzyme could reach 74.87% ± 1.07% at the optimum temperature of the immobilized enzyme 47℃ and optimum pH3.5, which obtained the operational and thermodynamic stability of the immobilized enzyme stability well. In addition, the immobilized enzyme activity after repeated use five times could still be maintained more than 62%.