壳聚糖-g-丙烯腈固定化木瓜蛋白酶的研究  

Immobilization of Papain onto Poly(chitosan-co-acrylonitrile)

作　　者：袁春桃[1] 蒋先明[2] 

机构地区：[1]湘潭师范学院化学系,湘潭411201 [2]广西师范大学化学化工系,桂林541004

出　　处：《应用化学》2002年第9期862-865,共4页Chinese Journal of Applied Chemistry

基　　金：湖南省重点学科建设资助项目

摘　　要：以接枝共聚物壳聚糖 -g-丙烯腈作为载体固定化木瓜蛋白酶 ,考察了 p H值、温度、离子强度和给酶量对固定化木瓜蛋白酶活力的影响 ,研究了固定化酶的性质 ,如米氏常数、热稳定性和操作半衰期 ,并与壳聚糖固定化木瓜蛋白酶、溶液酶进行了比较。所制得的壳聚糖 -g-丙烯腈固定化木瓜蛋白酶的最适宜的温度为70℃。 70℃下 9h后固定化酶的活力仍可保持 91 %。实验表明 ,壳聚糖 -g-丙烯腈可以较好地吸附、包结木瓜蛋白酶 ,固定化酶的酶活力较高 ,且稳定性得到提高。用固定化酶处理啤酒 ,低温冷藏 (4℃ ) 70 d后 ,无冷浑浊现象出现 ,浊度仅为原来的 1 .0 5倍 。Papain was immobilized on poly(chitosan co acrylonitrile). The properties of immobilized enzyme such as Michaels constant, thermal stability and half working life were studied. The results showed that the matrix could greatly adsorb papain with thermal stability increased. The optimum immobilization temperature was 70 ℃. After treatment at 70 ℃ for 9 h, 91% activity of the immobilized papain was retained. In comparison with native enzyme the thermal stability of immobilized papain on poly(chitosan co acrylonitrile) was improved considerably. After at storage 4 ℃ for 70 d, no turbidness was observed in beer treated with poly(chitosan co acrylonitrile) immobilized papain.

关 键 词：壳聚糖-g-丙烯腈 接枝共聚物 固定化 木瓜蛋白酶 啤酒 澄清 

分 类 号：TS262.5[轻工技术与工程—发酵工程] Q814.2[轻工技术与工程—食品科学与工程]