海藻酸钠微球固定洋葱蒜氨酸酶的研究  

Study on the Immobilization of Onion Alliinase by Sodium Alginate

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

机构地区：[1]石河子大学生命科学学院新疆兵团化工绿色过程重点实验室,石河子832003

出　　处：《食品工业》2013年第1期110-113,共4页The Food Industry

基　　金：兵团应用基础研究计划博士基金专项项目(2009JC13);新疆石河子大学科学研究发展计划"自然科学与技术创新"项目(No.ZRKX2008004)

摘　　要：以海藻酸钠微球为载体,使用包埋方法制备固定化蒜氨酸酶。优化了制备固定化酶的条件,并与游离酶对比研究了固定化酶的酶学性质。研究结果如下:(1)最优固定化条件为海藻酸钠质量浓度为25 g/L,CaCl2浓度为40 g/L,每克载体给酶量为573 U,固化2 h。(2)最佳反应时间为15 min,最适反应温度为45℃;固定化酶热稳定性明显高于游离酶。Onion alliinase was immobilized by sodium alginate gel spheres through embedding method. An enzyme unit per gram sodium alginate, immobilized time, the relative activity of immobilized onion alliinase was tested. The onion alliinase was compared with its immobilized enzyme in some properties. The results show that： （1） the optimal conditions for the immobilized enzyme were as follows： sodium alginate concentration 25 g/L, CaC12 concentration 40 g/ L, onion alliinase dosage was 573 U/g carrier, curing 2 h. （2） Compared with the free enzymes the optimum temperature rise to 45 ℃ and the optimum reaction time is 15 min; heat stability of the enzyme were obviously increased after the treatment.

关 键 词：海藻酸钠 包埋法 蒜氨酸酶 固定化 

分 类 号：TS201.2[轻工技术与工程—食品科学]