固定化蛋壳膜碱性蛋白酶的制备及其酶学性质研究  

Study on preparation of immobilized eggshell membrane alkaline protease and its enzymatic property

作　　者：张凯 刘媛 王健 赵一迪 朱伟冉 王秀荣 ZHANG Kai;LIU Yuan;WANG Jian;ZHAO Yi-di;ZHU Wei-ran;WANG Xiu-rong(Hebei Key Laboratory of Quality and Safety Analysis of Agricultural Products and Food,Hebei North University,Zhangjiakou 075000,Hebei,China;Zhangjiakou Academy of Agricultural Sciences,Zhangjiakou 075000,Hebei,China)

机构地区：[1]河北北方学院河北省农产品食品质量安全分析检测重点实验室,河北张家口075000 [2]张家口市农业科学院,河北张家口075000

出　　处：《粮食与油脂》2024年第10期129-134,158,共7页Cereals & Oils

基　　金：河北省“三三三人才工程”资助项目(C20221030)。

摘　　要：采用交联法制备蛋壳膜碱性蛋白酶(ESM-BAP)。以酶活回收率、酶负载量和酶活负载量为指标,通过单因素试验优化交联工艺,利用扫描电镜和红外光谱对ESM-BAP进行表征,并对游离碱性蛋白酶(BAP)和ESM-BAP进行酶学性质分析。结果表明:最优交联工艺为京尼平质量浓度7.5 mg/mL、酶质量浓度5 mg/mL、交联时间2 h、交联温度45℃。扫描电子显微镜和红外光谱表征得出ESM-BAP制备成功;与游离碱性蛋白酶相比,ESM-BAP对温度、pH的耐受性能和酶活性能都有所提高。Eggshell membrane alkaline protease(ESM-BAP) was prepared by cross-linking method. Taking enzyme activity recovery rate, enzyme loading and enzyme activity loading as indicators, the cross-linking process was optimized by single factor experiments. ESM-BAP was characterized by scanning electron microscopy and infrared spectroscopy, and enzymatic properties of free alkaline protease(BAP) and ESM-BAP were analyzed.The results showed that the optimal cross-linking process was the mass concentration of genipine 7.5 mg/mL, the mass concentration of enzyme 5 mg/mL, cross-linking time 2 h, and cross-linking temperature 45 ℃. The successful preparation of ESM-BAP was confirmed by scanning electron microscopy and infrared spectroscopy characterization. Compared with free alkaline protease, ESM-BAP had improved temperature and pH tolerance, as well as enzyme activity.

关 键 词：碱性蛋白酶 蛋壳膜 京尼平 酶学性质 

分 类 号：TS201.21[轻工技术与工程—食品科学]