β-葡聚糖酶的固定化研究  

Study on immobilization ofβ-Glucanase

作　　者：董基 陈民主 张帅 颜喆 DONG Ji;CHEN Minzhu;ZHANG Shuai;YAN Zhe(School of Food&Pharmaceutical Engineering,Zhaoqing University,Guangdong Zhaoqing 526061,China;Guangzhou Fuyou Biotechnology Co.,Ltd.,Guangdong Guangzhou 510430,China)

机构地区：[1]肇庆学院食品与制药工程学院,广东肇庆526601 [2]广州孚佑生物科技有限公司,广东广州510430

出　　处：《食品工程》2024年第2期50-54,共5页Food Engineering

摘　　要：为解决β-葡聚糖酶在工业应用中存在的难以回收及稳定性差等问题而开展了酶的固定化研究。将海藻酸钠与β-葡聚糖酶混合后滴入氯化钙溶液中硬化,然后通过戊二醛交联对β-葡聚糖酶进行固定化。通过单因素试验和正交试验获得β-葡聚糖酶固定化的最优条件为:海藻酸钠质量浓度30.0 g/L,氯化钙质量浓度30.0 g/L,戊二醛体积分数0.04%,硬化时间2 h,交联时间40 min。稳定性试验结果证明,β-葡聚糖酶固定化后热稳定性和酸碱稳定性相比游离酶均得到了明显改善。最后将固定化β-葡聚糖酶循环使用3次后,发现酶活力依然保持了85%以上,但第4次使用后酶活力迅速下降到63%,因此操作稳定性还有待提升。In order to solve the problems of difficult recovery and poor stability ofβ-glucanase in industrial application,theβ-glucanase immobilization research was carried out.Sodium alginate andβ-glucanase were mixed and dropped into calcium chloride solution for hardening,and thenβ-glucanase was immobilized by glutaraldehyde crosslinking.The optimum conditions ofβ-glucanase immobilization were obtained by single factor test and orthogonal test:30.0 g/L of sodium alginate,30.0 g/L of calcium chloride,0.04%of glutaraldehyde,hardening for 2 h and crosslinking for 40 min.The results of stability test showed that the thermal stability and acid-base stability ofβ-glucanase were significantly improved compared with those of free enzyme.Finally,after the immobilizedβ-glucanase was recycled for 3 times,it was found that the enzyme activity remained more than 85%,but after the fourth use,the activity decreased rapidly to 63%,so the operation stability needs to be improved.

关 键 词：Β-葡聚糖酶 固定化 海藻酸钠 戊二醛 稳定性 

分 类 号：TS212.43[轻工技术与工程—粮食、油脂及植物蛋白工程]