海藻酸钠-壳聚糖固定化胃蛋白酶的研究

李晓静; 侯俊财; 江连洲; 朱秀清; 韩宗元; 吴瑶; 张佳秀; 高梦妮; 韩巍巍; 曹秋阁; 耿浩

doi:10.13386/j.issn1002-0306.2014.01.075

海藻酸钠-壳聚糖固定化胃蛋白酶的研究

1. 东北农业大学食品学院
2. 东北农业大学国家大豆工程技术研究中心

基金项目:

“十二五”农村领域国家科技计划课题项目(2012BAD34B04)资助；

详细信息

作者简介:
李晓静 (1987-) , 女, 在读硕士研究生, 研究方向:食品科学与工程。;

中图分类号: TS201.25
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出版历程
- 收稿日期: 2013-06-24

The study of pepsin immobilized with alginate and chitosa

College of Food Science, Northeast Agricultural University
National Research Soybean Engineering and Technology Center, Northeast Agricultural University

摘要

摘要: 采用海藻酸钠-壳聚糖包埋交联法对胃蛋白酶进行固定化。以固定化酶的活力回收率为指标,探讨了固定化的条件及固定化胃蛋白酶与游离胃蛋白酶的酶学性质。结果表明:最优固定化条件为,海藻酸钠浓度为3.40%,壳聚糖浓度为3.39%,CaCl2浓度为3.64%,游离酶稀释倍数20倍,交联时间4h,固定化酶回收率74.87%±1.07%;固定化酶的最适温度47℃,最适pH3.5;得到的固定化酶的操作稳定性和热力学稳定性都较好,该固定化酶重复使用5次后,活力仍可以保持62%以上。
- 海藻酸钠 /
- 壳聚糖 /
- 胃蛋白酶 /
- 固定化酶
Abstract: 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%.
- alginat /
- chitosan /
- pepsin /
- immobilized enzyme

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参考文献(11)

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