海藻酸钠固定化果胶酶的研究  

Study on immobilization of pectinase on alginate

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：《食品科技》2010年第4期21-24,共4页Food Science and Technology

基　　金：北京市教育委员会科技计划面上项目(KM200911417015)

摘　　要：以海藻酸钠为载体,采用交联吸附法固定果胶酶。通过单因素实验和正交实验考察固定化主要因素对固定化酶活力的影响,优化固定条件。结果表明,在海藻酸钠浓度为2%、氯化钙为1%、戊二醛浓度为3%的条件下,采用酶浓度为0.2mg/mL、pH值3.0、温度为40℃、固定时间为45min。固定化果胶酶活力最高,酶活回收率达到84.4%。In this experiment,taking alginate as the carrier,pectinase was immobilized through crosslinking-absorption method.The influence of main immobilization elements put on the activity of immobilized enzyme was tested,and the fixed conditions was optimized through single-element experiment and orthogonal experiment.The results indicates that,under the density conditions of 2% alginate,1% calcium chloride and 3% glutaric dialdehyde,the highest activity of immobilized pectinase is found,whose reclaimed rate reaches to 84.4%,with 0.2 mg/mL enzyme density,3.0 pH,40 ℃ temperature and the fixed 45 minutes.

关 键 词：果胶酶 固定化 海藻酸钠 

分 类 号：TS201.25[轻工技术与工程—食品科学]