壳聚糖微球吸附-交联法固定洋葱蒜氨酸酶的研究  

Study on immobilization of allinase from onion by chitosan microspheres with absorption and cross-linking method

作　　者：李卫[1] 曹红[1] 高佳[1] 康标[1] 王彩霞[1] 谢雨涵[1] 陈思羽[1] 

机构地区：[1]石河子大学化学化工学院,新疆石河子832003

出　　处：《食品工业科技》2012年第24期215-218,222,共5页Science and Technology of Food Industry

基　　金：石河子大学科学研究发展计划"自然科学与技术创新"项目(ZRKX2008004)

摘　　要：以壳聚糖微球为固定化载体,戊二醛为交联剂,采用吸附-交联方法制备固定化洋葱蒜氨酸酶。通过单因素实验获得最佳实验条件为:给酶量217.25U/g,吸附时间6h,戊二醛浓度0.50%,交联3h,反应温度35℃,反应时间10min。重复使用7次后酶活回收率仍在50%以上。The onion allinase has been immobilized on chitosan micropheres with glutaraldehyd as cross-inking agent by absorption and cross-linking method. Some factors which had effects on the activity of immobilized onion allinase had been studied. The optimal conditions of immobilization was achieved by using the method of single factor experiment, amount of enzyme was 217.25U/g, adsorption time was 6h, giutaraldehyde concentration was 0.50% ,cross-linking time was 3h,reaction temperature was 35℃,reaction time was 10min. The recovery rate of immobilized onion allinase activity was above 50%,when immobilized enzyme was repeatedly used for 7 times.

关 键 词：壳聚糖 蒜氨酸酶 固定化 

分 类 号：TS201.2[轻工技术与工程—食品科学]