海藻酸钠-壳聚糖固定化胃蛋白酶的研究  

The study of pepsin immobilized with alginate and chitosa

作　　者：李晓静[1] 侯俊财[1] 江连洲[1] 朱秀清[2] 韩宗元[1] 吴瑶[1] 张佳秀[1] 高梦妮 韩巍巍[1] 曹秋阁[1] 耿浩[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]东北农业大学国家大豆工程技术研究中心,黑龙江哈尔滨150030

出　　处：《食品工业科技》2014年第1期168-173,共6页Science and Technology of Food Industry

基　　金："十二五"农村领域国家科技计划课题项目(2012BAD34B04)资助

摘　　要：采用海藻酸钠-壳聚糖包埋交联法对胃蛋白酶进行固定化。以固定化酶的活力回收率为指标,探讨了固定化的条件及固定化胃蛋白酶与游离胃蛋白酶的酶学性质。结果表明:最优固定化条件为,海藻酸钠浓度为3.40%,壳聚糖浓度为3.39%,CaCl2浓度为3.64%,游离酶稀释倍数20倍,交联时间4h,固定化酶回收率74.87%±1.07%;固定化酶的最适温度47℃,最适pH3.5;得到的固定化酶的操作稳定性和热力学稳定性都较好,该固定化酶重复使用5次后,活力仍可以保持62%以上。The pepsin was immobilized with the alginate and chitosan to crosslink.The enzymatic properties of the immobilized and free pepsin were studied to get the optimal parameters. The results showed that the optimal immobilization conditions were：the concentration of sodium alginate 3.40%, concentration of chitosan sugar 3.39%, concentration of CaCI2 3.64%, dilution fold of the free enzyme 20- fold, crosslinking time 4h, respectively. The recovery of the immobilized enzyme could reach 74.8＂7% _＋ 1.07% at the optimum temperature of the immobilized enzyme 47C and optimum pH3.5,which obtained the operational and thermodynamic stability of the immobilized enzyme stability well. In addition, the immobilized enzyme activity after repeated use five times could still be maintained more than 62%.

关 键 词：海藻酸钠 壳聚糖 胃蛋白酶 固定化酶 

分 类 号：TS201.1[轻工技术与工程—食品科学]