海藻酸钠包埋法固定青霉产菊粉酶的研究  

Study on immbolization of inulinase produced by penicillium using solium alginate

作　　者：辛本荣[1] 李杰[1] 隆小华[1] 魏微[1] 刘兆普[1] 

机构地区：[1]南京农业大学江苏省海洋生物学重点实验室,江苏南京210095

出　　处：《食品工业科技》2010年第5期316-317,342,共3页Science and Technology of Food Industry

基　　金：国家863计划海洋技术领域重点项目(2007AA091702);国家"十一五"支撑项目(2006BAD09A08-03-01和2006BAD09A04-05)

摘　　要：利用海藻酸钠包埋法固定青霉(penicillium)产菊粉酶,研究了最佳固定化条件及固定化酶性质,为固定化菊粉酶应用于果糖工业生产提供理论依据。结果表明:海藻酸钠浓度为4%,氯化钙浓度为1%时,固定化酶活力最高且机械强度好;加酶量越少,固定化效率越高;固定化酶与游离酶的最适pH为4.5,但固定化酶在pH4到6.5范围内相对酶活要比游离酶酶活高;固定化酶与游离酶的最适温度均为55℃,在35℃到55℃范围内两者酶活变化不大,在55℃到75℃范围内固定化酶的温度适应性比游离酶的好;在重复利用方面,将固定化酶反复利用7次,酶活仍为原酶活的50.6%。由此说明,固定化酶成本低,利用率高,在工业生产方面具有利用价值。The conditions of immbolized inulinase produced by penicillium using sodium alginate as carrier were studied to provide theoretical basis for the industrial production of fructose.The results were as follows：The activity of the immobilized inulinase reached its maximum and the mechnical strength was best when the concentrations of sodium alginate and CaCl2 were 4% and 1% respectively. When the enzyme was less dosage,the immbolization efficiency was higher. The optimum pH of the reaction of both free enzyme and immbolized inulinase was 4.5. The activity of immbolized inulinase was higher than the free enzyeme in the pH range from 4 to 6.5. The optimum temperature of both was 55℃. There was little change in the enzyme activity when the temperature ranged from 35℃ to 55℃.The temperature adaptability of the immbolized inulinase was better than that of free enzyme when the temperature ranged from 55℃ to 75℃. The relatively enzyme activity was 50.6% after repeating used 7 times of the immbolized inulinase. The immbolized inulinase was valuable in industrial production because of the low cost and the high utilization.

关 键 词：青霉 菊粉酶 海藻酸钠 固定化 

分 类 号：TS201.25[轻工技术与工程—食品科学]