食品科学 ›› 2013, Vol. 34 ›› Issue (9): 155-158.doi: 10.7506/spkx1002-6630-201309032

• 生物工程 • 上一篇    下一篇

醋酸纤维素/聚丙烯复合膜固定化转谷氨酰胺酶的研究

时 敏,王 雪,马丽娜,于殿宇*   

  1. 东北农业大学食品学院,黑龙江 哈尔滨 150030
  • 收稿日期:2012-12-12 修回日期:2013-03-13 出版日期:2013-05-15 发布日期:2013-05-07
  • 通讯作者: 于殿宇 E-mail:dyyu2000@yahoo.com.cn
  • 基金资助:

    “十二五”国家科技支撑计划项目(2011BAD02B01)

Cellulose Acetate-polypropylene Composite Membrane Immobilized Phospholipase

SHI Min,WANG Xue,MA Li-na,YU Dian-yu*   

  1. School of Food Science and Technology, Northeast Agricultural University, Harbin 150030, China
  • Received:2012-12-12 Revised:2013-03-13 Online:2013-05-15 Published:2013-05-07
  • Contact: YU Dian-yu E-mail:dyyu2000@yahoo.com.cn

摘要:

通过醋酸纤维素-聚丙烯复合膜对转谷氨酰胺酶进行固定,以酶活力为指标,进行单因素试验,考察酶液质量浓度、吸附时间、戊二醛添加量、戊二醛交联时间对转谷氨酰胺酶活力的影响,确定最佳固定化条件为:酶液质量浓度15mg/mL、吸附时间3h、戊二醛添加量0.3g/100mL、戊二醛交联时间4h。在最佳固定化条件下固定的酶活力可达16.1U/g膜。对固定化酶和游离酶的酶学性质进行比较,得出游离酶最适温度为35~40℃,而固定化酶膜最适温度为45~50℃;游离酶最适pH值为6~7,固定化酶膜最适pH值为5~6,固定化酶比游离酶向酸性偏移。

关键词: 醋酸纤维素-聚丙烯复合膜, 转谷氨酰胺酶, 酶活力, 固定化

Abstract:

The transglutaminase was immobilized on the cellulose acetate-polypropylene composite membrane in this study.
The activity of the enzyme was used as the index. Based on the single-factor tests, the effects of enzyme addition amount,
absorption time, glutaraldehyde concentration and glutaraldehyde cross-linking time on the activity of enzyme were studied.
The optimal immobilization conditions required enzyme concentration of 15 mg/mL, adsorption time of 3 h, glutaraldehyde
concentration of 0.3 g/100 mL, glutaraldehyde cross-linking time of 4 h. The activity of immobilized enzyme under the
optimal immobilization conditions was up to 16.1 U/g. The optimal temperature for the free enzyme was 35-40 ℃,
compared to 45-50 ℃ for the immobilized enzyme. The optimal pH for the free enzyme was 6-7, compared to pH 5-6
for the immobilized enzyme. Compared with the free enzyme, the immobilized enzyme was shifted to the acidity side.

Key words: cellulose acetate-polypropylene composite membrane, transglutaminase, enzyme activity, immobilization

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