活化条件对固定化葡萄糖异构酶酶活的影响  

Influence of Activation Conditions on the Enzyme Activity of Immobilized Glucose Isomerase

作　　者：赵国群[1] 周雪艳[1] 胡弢[1] 

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018

出　　处：《食品研究与开发》2012年第10期156-159,共4页Food Research and Development

摘　　要：从糖液浓度、温度、pH、活化时间和金属离子五个方面研究了活化条件对固定化葡萄糖异构酶酶活的影响。结果表明,该酶的最适活化条件为:葡萄糖液浓度60%、温度55℃、pH值7.5、时间4 h。经此条件活化之后,其酶活达815 U/g,与常规活化条件相比,酶活提高了40%以上。固定化葡萄糖异构酶活化时不宜加入Mg2+等金属离子。The influences of activation conditions on the enzyme activity of immobilized glucose isomerase were studied from concentration of glucose syrup,temperature,pH,activation time and metal ions.The optimal activation conditions were： 60 % glucose syrup,55 ℃,pH7.5 and 4h activation time.Under this condition above,the enzyme activity of immobilized glucose isomerase was 815 U/g,which was higher 40 % than one using normal activation condition.Metal ions such as Mg2＋ was not necessary to be added into glucose syrup when immobilized glucose isomerase was activated.

关 键 词：果葡糖浆 固定化葡萄糖异构酶 酶活 

分 类 号：TS201.25[轻工技术与工程—食品科学]