摘要
研究了ESR-5伯氨树脂为固定化载体,微波辅助固定化胰蛋白酶的条件。通过单因素实验和响应面分析法确定了固定化胰蛋白酶的最佳条件是:微波温度35℃、加酶量1050 U、戊二醛质量分数0.53%、p H9.1,微波时间5 min,在此条件下制备的固定化胰蛋白酶的活力为390.77 U·g^(-1)树脂。相比传统固定化方法需要几个小时,此固定化方法大大缩短了制备固定化酶的时间。制备的固定化胰蛋白酶在25~45℃的温度范围内、在p H8.5~10的碱性范围内都较稳定;重复使用11批次后,仍保留了86.7%的初始酶活力;在4℃储藏5周后仍保留了63.7%的初始酶活力,具有较好的稳定性。可见利用微波辅助固定化酶是一种值得尝试的高效方法。
With ESR-5 amino resin as immobilization carrier, the condition of microwave-assisted immobilization of trypsin was studied.Through single factor experiments and response surface methodology（ RSM）, the optimum conditions for immobilization were determined as follows： microwave temperature 35 ℃ , addition of trypsin 1050 U, glutaraldehyde concentration 0.53% , pH9.1 and microwave time 5 min. On this condition,the activity of the immobilized trypsin was 390.77 U per gram resin. Compared with the traditional immobilization method needed a few hours, this method greatly shortened the time of preparation of immobilized trypsin. The immobilized trypsin had good stabilities. In 25 - 45 ℃ temperature range and in the range of pH8.5 - 10, the immobilized trypsin was stable.After reused for 11 batches and 5 weeks storage at 4 ℃ ,it respectively retained 86.7% and 63.7% of its initial activity.Thus, using microwave to immobilize enzyme is a worth trvin- and efficient method.
作者
刘伟华
李荣
姜子涛
LIU Wei-hua LI Rong JIANG Zi-tao(Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第6期217-222,228,共7页
Science and Technology of Food Industry
基金
天津市自然科学基金重点项目(12JCZDJC34100)
