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中国精品科技期刊2020
改性树木纤维素固定化木瓜蛋白酶的研究[J]. 食品工业科技, 2013, (08): 131-134. DOI: 10.13386/j.issn1002-0306.2013.08.001
引用本文: 改性树木纤维素固定化木瓜蛋白酶的研究[J]. 食品工业科技, 2013, (08): 131-134. DOI: 10.13386/j.issn1002-0306.2013.08.001
Study on immobilization of papain by modified cellulose and properties of immobilized enzyme[J]. Science and Technology of Food Industry, 2013, (08): 131-134. DOI: 10.13386/j.issn1002-0306.2013.08.001
Citation: Study on immobilization of papain by modified cellulose and properties of immobilized enzyme[J]. Science and Technology of Food Industry, 2013, (08): 131-134. DOI: 10.13386/j.issn1002-0306.2013.08.001

改性树木纤维素固定化木瓜蛋白酶的研究

Study on immobilization of papain by modified cellulose and properties of immobilized enzyme

  • 摘要: 采用梧桐树、构树、槐树、枣树四种树木纤维素,经2,4,6-三氯-1,3,5-三嗪改性处理后对木瓜蛋白酶进行固定化。考察了给酶量、pH以及固定化时间和温度等因素对固定化木瓜蛋白酶活力的影响,研究了固定化木瓜蛋白酶的酸碱稳定性、操作稳定性以及存储稳定性等性质。结果表明,树木纤维素是良好的固定化酶载体,其中以结构较为疏松的梧桐树树木纤维素固定化木瓜蛋白酶的效果最佳,固定化24h,其最佳给酶量为16mg/mL粗酶,最适pH为7.0,最佳反应温度为45℃。固定化酶活力回收为64.3%,重复使用六次后的相对酶活力仍保持在73%以上,同时酸碱稳定性等均明显增强。 

     

    Abstract: To immobilize papain with trees cellulose, four kinds of tree cellulose were selected. Then the selected plane trees, mulberry, acacia trees and jujube trees were modified by 2, 4, 6-trichloro-1, 3, 5-triazine. The effect of those factors such as proportion of enzyme, pH value, immobilization time and temperature to papain immubilization were investigated. And the properties of the acid -base stability, the thermodynamic stability, manipulation stability and preservation stability were studied. The results showed that tree cellulose were good carriers for immobilized enzymes, and the best one was plane tree cellulose with loose structure. The optimal immobilization condition were 24h for immobilization time, 16mg/mL for proportion of enzyme, pH7.0, 45℃ temperature. The recovery activity of immobilized papain was 64.3% , and it still remained more than 73% after repeated 6 times. At the same time, its acid-base stability was also strengthened.

     

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