壳聚糖固定瑞士乳杆菌蛋白酶的条件研究  

Optimization of Process Conditions for Immobilization of Lactobacillus helveticus Proteinase with Chitosan

作　　者：王翠翠[1] 郭宇星[1] 潘道东[1,2] 

机构地区：[1]南京师范大学金陵女子学院,江苏南京210097 [2]宁波大学海洋学院,浙江宁波315211

出　　处：《食品科学》2012年第3期110-115,共6页Food Science

基　　金：国家自然科学基金青年科学基金项目(31101314);江苏省自然科学基金项目(BK2011787);江苏省教育厅高校自然科学基金项目(10KJB550003);南京师范大学特聘教授;高层次人才科研启动基金项目(184070H2B08)

摘　　要：以壳聚糖为载体,戊二醛为交联剂,采用交联-吸附法对瑞士乳杆菌蛋白酶的固定化条件进行研究。在单因素试验基础上,以固定化酶活力为主要指标,研究凝结液、壳聚糖质量浓度、酶用量、交联时间、戊二醛质量浓度对瑞士乳杆菌蛋白酶固定化的影响。运用响应面对固定化条件进行优化,确定瑞士乳杆菌蛋白酶的最优固定条件:凝结液为4g/100mL NaOH-甲醇(体积比3:1)、壳聚糖质量浓度2.89g/100mL、酶用量2.95mg、交联时间1h、戊二醛质量浓度0.40g/100mL,此时固定化酶活力为28.67U。Immobilized Lactobacillus helveticus proteinase was prepared using chitosan as carrier and glutaraldehyde as crosslinking agent by adsorption and cross-linking method. The effects of condensate, chitosan concentration, enzyme amount, crosslinking time, and glutaraldehyde concentration on immobilization efficiency ofLactobacillus helveticus proteinase as indicated by the activity of immobilized proteinase were explored based on single factor experiments. The optimal immobilization conditions were determined by response surface analysis to be a mixture of NaOH and methanol at a ratio of 3：1 as condensate at a dose of 4 g/100 mL, 2.89 g/100 mL ehitosan concentration, 2.95 mg enzyme amount, 1 h cross-linking time and 0.4 g/100 mL glutaraldehyde concentration.

关 键 词：瑞士乳杆菌蛋白酶 固定化 酶活力 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]