磁性壳聚糖微球固定化果胶酶的酶学性质研究  

Enzymological Properties of Magnetic Chitosan Microsphere-immobilized Pectinase

作　　者：李鸿玉[1] 厉重先[1] 李祖明[1] 

机构地区：[1]北京联合大学师范学院,北京100011

出　　处：《食品科学》2009年第19期210-213,共4页Food Science

基　　金：北京市教育委员会科技计划面上项目(KM200911417015)

摘　　要：研究以壳聚糖复合Fe3O4为载体固定化果胶酶的酶学性质,并与游离酶的性质作比较。结果表明:经磁性壳聚糖固定化的果胶酶与游离酶相比,最适温度从40℃提高到50℃、最适pH值向酸性范围移动0.5;固定化酶对温度的稳定性比游离酶有所提高;固定化酶的Km值为4.0g/L,游离酶的Km值为7.0g/L。固定化酶连续使用3次后,剩余酶活力为40%。Enzymological properties of pectinase immobilized by a chitosan compound with Fe3O4 as a carrier were investigated in this study. Compared with properties of free pectinase, the optimal reaction temperature exhibited an increase from 40 to 50 ℃ and the optimal pH revealed an acid-shift of 0.5 for pectinase immobilized by magnetic chitosan. In addition, better stability was shown in immobilized pectinase. Moreover, Km values were 7.0 for immobilized pectinase and 4.0 for free pectinase, Furthermore, the relative activity of immobilized pectinase remained 40% after continuous use for three times.

关 键 词：壳聚糖 果胶酶 固定化 酶学性质 

分 类 号：TS201.25[轻工技术与工程—食品科学]