摘要
对采用海藻酸钠固定化碱性蛋白酶的方法和酶学性质进行了研究。在单因素实验基础上,采用响应面优化方法确定固定化的最优条件,得到的最佳条件为:海藻酸钠浓度3.1%,pH9.4,CaCl2浓度3.0%,游离酶添加量10000U/g,时间1.8h,固定化酶活力可达5518U/g。固定化酶的最适pH为10,最适温度为60℃,制得的固定化酶的热力学稳定性和操作稳定性较好。此外,固定化酶重复利用5个循环后酶活力仅降低40%。
Preparation and enzymatic properties of alkaline protease immobilized with sodium alginate were studied.Based on single factor experiments, response surface optimization method was used to determine the optimal conditions for immobilization.The results showed that optimum conditions were. concentration of sodium alginate 3.1%, concentration of CaCl2 3.0%, pH 9.4, amount of free enzyme 10000U/g,time 1.8h, enzyme activity up to 5518U/g.The optimum pH was 10,optimum temperature was 60℃,the thermal stability and operational stability of the immobilized enzyme was better.Furthermore, the enzyme activity of immobilized enzyme was only reduced by 40% after used five cycles.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第17期166-170,193,共6页
Science and Technology of Food Industry
基金
黑龙江省攻关项目(GA09B401-6)
农业部现代农业产业技术体系建设项目(nycytx-004)
关键词
海藻酸钠
碱性蛋白酶
固定化酶
酶学性质
sodium alginate alkaline protease immobilized enzyme enzymatic properties
