黑曲霉果胶酯酶固定化前后酶学性质比较研究  

Comparative study of enzymatic properties between the free and immobilized Aspergillus niger pectinesterase

作　　者：张庆坤[1] 雷激[1] 付亚敏[2] 范洋[1] 刘刚[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039 [2]帝斯曼中国有限公司,上海200001

出　　处：《食品工业科技》2008年第7期88-90,93,共4页Science and Technology of Food Industry

基　　金：四川省科技厅攻关项目(04NG003-008);四川省科技厅应用基础项目(05JY029-90-1);四川省教育厅重点项目(2005A114)

摘　　要：采用明胶加戊二醛包埋法和蛋壳微粒吸附法分别对黑曲霉果胶酯酶进行了固定化,并研究了两种固定化方法制备得到的固定化黑曲霉果胶酯酶的酶学性质。结果表明,通过固定化,黑曲霉果胶酯酶的各项酶学性质指标都得到了改善,明胶固定化果胶酯酶和蛋壳固定化果胶酯酶的酶活回收率分别为46.3%和42.2%,而且与游离果胶酯酶相比,两种固定化酶的最适温度都由40℃上升到45℃,最适pH由4.4下降到4.0和4.2,Km值0.0113%由下降到0.0033%和0.0027%。The properties of the immobilized Aspergillus niger pectinesterase made by two methods of using gelatin-glutaraldehyde embedding and eggshell particles absorption were studied. The result showed that the enzyme activities of pectinesterase immobilized by gelatin and egg shell retain 46.3% and 42.2%. As compared with the free enzyme, the enzymatic properties of immobilized Aspergillus niger pectinesterase were improved, the optimum temperature both rise to 45℃ from 40℃, the optimum pH drop to 4.0 and 4.2 from 4.4, the optimum Km drop to 0.0033% and 0.0027% from 0.0113%.

关 键 词：果胶酯酶 酶学性质 游离酶 固定化酶 

分 类 号：TS201.25[轻工技术与工程—食品科学]