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机构地区:[1]华南理工大学轻工与食品学院,广东广州510640
出 处:《现代食品科技》2011年第12期1498-1502,1506,共6页Modern Food Science and Technology
基 金:国家海洋局海洋可再生能源专项资金项目(GHME2011SW04)
摘 要:本文系统研究了以纯棉浴巾为载体的脂肪酶固定化条件,通过单因素实验确定了吸附剂聚乙烯亚胺(PEI)浓度及其pH、交联剂戊二醛(GA)浓度及其pH、交联时间和交联温度的优化范围,进而以PEI浓度、GA浓度和交联时间作为优化因素,通过三因素三水平响应面设计,得到固定化酶制备优化条件为:PEI浓度3.37 mg/mL、GA浓度0.26%(V/V)、交联时间50 min,在此条件下固定化脂肪酶酯交换比活力预测值可达到5.03 U/g固定化酶,验证值为4.99 U/g固定化酶。The immobilization of lipase on cotton towel by PEI and GA was investigated. According to the single-factor experiment, PEI concentration and pH, GA concentration and pH, crosslinking time and temperature were confirmed.Three levels of the factors including PEI concentration, GA concentration and the crosslinking time were selected for the respond surface analysis. The results showed that the optimum immobilization conditions were obtained as follow: PEI concentration 3.37mg/mL, GA concentration 0.26% (F/F), and crosslinking time 50min, under which the predictive and actual maximal interesterification activities of the immobilized lipase were of 5.03U/g and 4.99U/g, respectively.
分 类 号:TS201.25[轻工技术与工程—食品科学]
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