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作 者:刘芳[1] 杨瑞金[2] 张文斌[1] 卢蓉蓉[2] 张萃荟[1] 费颖[1]
机构地区:[1]食品科学与技术国家重点实验室(江南大学),江苏无锡214122 [2]江南大学食品学院,江苏无锡214122
出 处:《食品工业科技》2008年第7期82-84,87,共4页Science and Technology of Food Industry
基 金:国家高技术研究发展计划(863计划)资助项目(2006AA10Z336)
摘 要:研究了明胶-戊二醛法在共固定化乳糖酶和葡萄糖异构酶中的应用,并与开孔明胶法、卡拉胶包埋法进行了比较。进一步研究pH、明胶质量浓度、前交联中戊二醛的体积分数和二次交联的时间对明胶-戊二醛法共固定乳糖酶和葡萄糖异构酶的影响。结果表明,共固定化的最佳条件为:pH8.6,明胶浓度27%(w/w),前交联戊二醛体积分数0.15%和二次交联时间10min。在此条件下共固定化,乳糖酶的活力回收率为30.85%,葡萄糖异构酶的活力回收率为83.48%。共固定化乳糖酶和葡萄糖异构酶用于制备乳果糖,间歇操作6批次后酶活力仍然保持在初始活力的75%以上。Adopting gelatin as carrier and using the method of embedding-crosslinking, β-galactosidase and glucose isomerase were co-immobilized in this study. Immobilization efficiency of this carrier was compared with that of open pore gelatin cube and K-carrageenan. The optimal co-immobilization condition was studied:pH was 8.6, gelatin concentration was 27% ( w/w), glutaraldehyde concentration in the first cross-linking was 0.15% (v/v) and the time of second cross-linking was 10min. Under these conditions,the activity recoveries of β-galactosidase and glucose isomerase were respectively 30.85% and 83.48%. Furthermore, operating stability of the co- mmobilization enzyme system is also well.
分 类 号:TS201.25[轻工技术与工程—食品科学]
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