溶胶-凝胶法固定化木瓜蛋白酶的活性保护  

Activity Protection of Papain Entrapped in Sol-Gel Glass Matrix

作　　者：王红玉[1] 高静[1] 王海鸥[1] 

机构地区：[1]河北工业大学化工学院,天津300130

出　　处：《过程工程学报》2008年第6期1190-1194,共5页The Chinese Journal of Process Engineering

基　　金：天津市自然科学基金资助项目(编号:08JCYBJC02400);河北省自然科学基金资助项目(编号:B2008000028)

摘　　要：选择糖和脂质体作为溶胶-凝胶法固定木瓜蛋白酶(Papain)过程中的保护剂.研究了蔗糖、葡萄糖、海藻糖、木糖、麦芽糖及构成脂质体的正癸烷溶液中胆固醇含量、卵/胆比等因素对固定化酶活性的影响.结果表明,80μL20mg/mLPapain溶液与15mg木糖、500μL正癸烷溶液[溶有1.5%(ω)胆固醇,卵磷脂/胆固醇质量比为4.5:1]充分混合后制备的固定化酶活性最高.在优化条件下制备的固定化酶包封率为42.0%,活力回收率为61.2%.SEM分析表明,固定化酶形态呈球状且大小均匀,内孔分布呈蜂窝状.破膜剂对固定化酶活性发挥的影响研究表明,TritonX-100的效果最好.Sugar and liposome were selected for protecting papain entrapped in sol-gel glass matrix. The activity of immobilized papain influenced by sucrose, glucose, trehalose, xylose, maltose, content of cholesterol, and ratio of lecithin to cholesterol was studied. The result showed that the immobilized enzyme prepared with 80 μL 20 mg/mL papain solution, 15 mg xylose, and 500 μL N-decane solution [the content of cholesterol was 1.5%（ω）, and mass ratio of lecithin to cholesterol 4.5：1 ] had the highest activity. The entrapment efficiency of the immobilized enzyme prepared under the optimal conditions was 42.0%, and the activity recovery rate was 61.2%. The SEM analysis showed that the immobilized enzyme appeared homogeneously in spherical shape, the inner hole in the sphere existed in honey-comb shape. The effect of membrane-breaking reagents on the enzyme activity was also investigated, among which TritionX-100 was the best reagent.

关 键 词：溶胶-凝胶 木瓜蛋白酶 固定化 糖 脂质体 

分 类 号：O647[理学—物理化学]