摘要
β-半乳糖苷酶经固定化后,其催化性能得到一定程度的改善。在各种反应条件相同的条件下,固定化酶的最适反应条件与游离酶相比得到一定程度的拓宽:受反应温度变化的影响变小,pH从5.8～6.2扩宽至5.7～6.5;对乳糖的转化效率有了不少的提高,酶的稳定性也得到了加强。实验中固定化β-半乳糖苷酶重复使用28次,底物转化率均在45%以上,具备了一定实际应用能力。
Comparing to free enzyme,the catalytic characteristics of immobilizated β-galactosidase were modified. The ranges of optimum reactive conditions have been extended： the influence of temperature became smaller,pH widened to 5.7-6.5 from 5.8-6.2. The conversion rate of substrate becomes higher and the stability of enzyme has been enhanced. Having been re-used for 28 times,the conversion rate of substrate keeps being more than 45%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第10期92-94,共3页
Science and Technology of Food Industry
关键词
Β-半乳糖苷酶
固定化
催化特性
β-galactosidase
immobilization
catalytic characteristics
