松香基网状高分子交联包埋固定化淀粉酶  

Immobilized enzyme on rosin-based functional polymer by the way of cross-linking and embedding

作　　者：卢建芳[1,2] 雷福厚 曾茜[1] 李鹏飞[1,2] 李浩[1] 胡智[1] 杨华校 

机构地区：[1]广西民族大学化学化工学院,南宁530001 [2]广西林产化学与工程重点实验室,南宁530001

出　　处：《食品科技》2014年第8期27-31,共5页Food Science and Technology

基　　金：广西教育厅项目(2013YB077);广西民族大学科研基金项目(2011MDQN034)

摘　　要：利用松香基功能高分子网状交联包埋固定化淀粉酶,考察了酶固定化的最佳条件及固定化酶性能。结果表明,在50℃,Ca2+浓度为50 mL、1 mol/L,反应3 h的条件下制备的固定化酶效果最佳。固定化酶最适反应温度为60℃,比游离酶提高10℃,最适pH为5.00,重复使用6次,酶活性还保持64%。采用红外、SEM技术对固定化酶的结构及外观进行了分析,进一步证实合成了固定化淀粉酶。The immobilized amylase was prepared with rosin-based functional polymer by embedding. The performance of the immobilized enzyme and the optimal conditions of the immobilized amylase were investigated. It was founded that the optimal conditions of the immobilization were as follows： the immobilized temperature 50 ℃, the concentration of Ca2＋ 50 mL, 1 mol/L and time 3 h. The optimal pH and temperature were both 5.00 and 60 ℃, respectively. The residual activities after used for 6 cycles were 64% of the maximum of activity. The structure and appearance of immobilized enzyme wereanalyzed by infrared and SEM. The results further confirmed that the immobilized amylase had been synthesized.

关 键 词：松香基功能高分子 淀粉酶 固定化酶 活性 

分 类 号：TS201.25[轻工技术与工程—食品科学]