海藻酸钠固定β-半乳糖苷酶的研究  

Research on the Immobilization of β-galactosidase with Sodium Alginate

作　　者：范家佑[1] 朱文适[1] 郁建平[1] 章扬[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025

出　　处：《食品与发酵科技》2009年第4期59-62,共4页Food and Fermentation Science & Technology

摘　　要：以海藻酸钠为载体、戊二醛为交联剂,对乳糖酶进行固定化。研究了海藻酸钠浓度、氯化钙浓度、戊二醛浓度、固定化时间对酶固定化的影响,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,4%的海藻酸钠,在温度45℃、pH4～7、氯化钙浓度1%、戊二醛浓度0.1%下对乳糖酶的固定化率最高。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范围与非固定化乳糖酶大致相同。但固定化酶珠体机械强度较差,尚待改进。The lactase was immobilized on sodium alginate carrier by cross-link with glutaraldehyde. The effects of flutaraldehyde concentration, amount of the enzyme and temperature on immobilization were analyzed. The reaction conditions （optimun 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 0.1% glutaraldegyde,4% sodium alginate and 40℃ temperature.

关 键 词：乳糖酶固定化海藻酸钠 

分 类 号：TS207[轻工技术与工程—食品科学]