固定化真菌α淀粉酶在海参饵料添加剂方面的应用研究  

Application of Immobilized Fungal α-Amylase in Feed Additive of Sea Cucumber

作　　者：李向阳[1] 单守水[1] 徐世艾[1] 

机构地区：[1]烟台大学山东省化学工程与过程重点实验室化工制造工程山东省高校重点实验室,山东烟台264005

出　　处：《烟台大学学报（自然科学与工程版）》2011年第4期275-280,共6页Journal of Yantai University(Natural Science and Engineering Edition)

摘　　要：采用海藻酸钠为载体固定化真菌α-淀粉酶,首次作为海参饵料添加剂考察了固定化的最适条件和固定化酶的酶学性质.结果表明:海藻酸钠质量分数2.5%,加酶量15%,CaCl2质量分数2%,固定化时间1.0 h固定化酶活力最高.固定化酶的最适温度范围在55～60℃,最适pH在5.0～5.5之间.固定化酶在添加量为0.16 mg/g(干饵料),酶解时间25～30 min效果最佳.Fungal α-amylase is immobilized with the sodium alginate as the carrier,and firstly used as sea cucumbers feed additive.The optimal immobilization conditions and enzymatic properties are investigated.It is found that immobilized enzyme shows the best activity when it is treated with 2.5% sodium alginate,15% enzyme amount,2% CaCl2 and immobilized for 1 h.The optimum pH value and temperature are 5.0-5.5 and 55-60 ℃,respectively.The fungal α-amylase performs best when hydrdysis time is 25-30 min and addition amount is 0.16mg/g（dry bait）.

关 键 词：真菌Α-淀粉酶 固定化酶 固定化率 

分 类 号：Q814[生物学—生物工程]