乳糖酶在海藻酸钙上的固定化研究  

作　　者：许牡丹[1] 范金波[1] 张嫱[1] 檀志芬[1] 

机构地区：[1]陕西科技大学生命科学与工程技术学院,712081

出　　处：《食品工业科技》2004年第12期105-106,79,共3页Science and Technology of Food Industry

摘　　要：以海藻酸钙为载体、戊二醛为交联剂,对乳糖酶进行固定化。研究了戊二醛浓度、给酶量及温度对酶固定化的影响,并对固定化酶酶促反应的最适pH、温度等进行了测定。结果表明,0.3%戊二醛,4%的海藻酸钠,在4℃条件下对30%的乳糖酶的固定化率较高。酶促反应特性测定结果表明,固定化后乳糖酶的稳定性增强,最适温度范围较非固定化乳糖酶大,最适pH不变。The lactase was immobilized on calcium alginate carrier by cross-link with glutaraldehyde. The effects of glutaraldehyde concentration, amount of the enzyme and temperature on immobilization were analyzed. The reaction conditions (optimum pH and temperature) of the immobilized lactase were studied. The results show that the high recovery rate of immobilized enzyme could be obtained under the conditions of 0.3% glutaraldegyde, 30% lactase, 4% sodium alginate and 4℃ temperature.

关 键 词：乳糖酶 固定化 海藻酸钙 

分 类 号：TS201.25[轻工技术与工程—食品科学]