摘要
以沙蒿多糖-壳聚糖复合磁性微球为载体,采用物理吸附法固定化脂肪酶,对固定化过程中对酶活力有影响的各种因素做了研究,同时对固定化酶的部分理化性质、最适pH、最适温度、酶的热稳定性以及表观米氏常数与游离酶做了比较。固定化酶的Km小于游离酶的Km,其最适pH和最适温度分别为8.0和50℃,而且固定化脂肪酶具有良好的热稳定性、可应用性和重复使用性。
Lipase was immobilized on magnetic composite microsphere by physical adsorption, Different factors which effect enzymatic activities were investigated by measuring the hydrolysis of olive oil, and comparative studies of pH, temperature, thermal stability and apparent Km between free lipase and immobilized lipase were conducted, The value of apparent Km of immobilized lipase was lower than that of free lipase, The optimum pH and temperature of the immobilized lipase were 8,0 and 50℃, Meanwhile, the immobilized lipase had a good thermal stability, adaptability and reusability.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第1期143-145,共3页
Science and Technology of Food Industry
关键词
脂肪酶
固定化
磁性微球
酶活力
动力学
lipase
immobilized enzyme
magnetic microsphere
enzymatic activity
kinetics
