磁性固定化胰蛋白酶的催化特性及应用的研究  

Study on Catalytic Property and Application of the Magnetic Immobilized Trypsin

作　　者：温燕梅[1] 卢泽勤[2] 

机构地区：[1]湛江海洋大学理学院,广东湛江524088 [2]广西师范大学化学系,广西桂林541004

出　　处：《生物技术》2005年第4期56-58,共3页Biotechnology

摘　　要：详细研究了磁性固定化胰蛋白酶的催化特性,并与溶液酶进行比较,发现胰蛋白酶经固定化后最适pH值向碱性方向移动了1.0个pH单位,最适温度提高了5℃,K值略有增大。对该固化酶的热稳定性和操作稳定性也进行了研究,结果表明,胰蛋白酶经固定化后热稳定性明显提高,操作稳定性也得到了一定的改善,经3次重复使用后,活性保持43.8%,对啤酒澄清和裸皮软化显示较好的应用前景。The optimum pH shifted up 1.0 pH unit after the trypsin was immobilized and the optimum temperature was hightened about 5, and the value of Km was a little increase. All of the above was resulted from the detail researches of the catalytic property of the immobilized trypsin and in comparison with native enzyme. Some researches on the thermal stability and operate stability of the immobilized trypsin indicated that the thermal stability was evidently improved, and operate stability was better too after immobilization. After having been used repeatedly three times, immobilized trypsin activity remained 43.8 %. This kind of immobilized enzyme showed broad application prospects in clarification of beer and softening of naked leather.

关 键 词：固化酶 催化特性 应用 啤酒 裸皮 

分 类 号：Q556.3[生物学—生物化学]