Immobilization of Glucose Oxidase into Sodium Alginate and Gellan Gum Mixture

doi:10.7506/spkx1002-6630-201321056

Abstract

Abstract:

Compared with the characteristics of immobilized glucose oxidase using sodium alginate as the carrier, the conditions
of immobilized glucose oxidase using sodium alginate and gellan gum as the carriers and the characteristics of the immobilized
enzyme were studied. The results showed that the recovery of immobilized enzyme after 0.5 h immobilization was 75.76%. Under
the optimum operating conditions of 20 g/L, 60 g/L, 4% and 4:1 for sodium alginate concentration, CaCl2 concentration, glucose
oxidase and sodium alginate-to-gellan gum ratio, respectively, the recovery of immobilized glucose oxidase using common sodium
alginate as the carrier was 65.82%. Compared with the free enzyme, the optimum temperature of immobilized enzyme was 35 ℃,
and the optimum pH increased from 5.5 to 6.0. In addition, the immobilized enzyme with sodium alginate and gellan gum together
as the carriers had better thermal stability, storage stability, and reusability.

Key words: glucose oxidase, immobilized enzyme, sodium alginate, gellan gum, gel particle

CLC Number:

Q814.2

YU Jun，XU Shu-xia，GAO Yu-qian，ZHANG Ting-jing，ZHANG Shi-min，WU Kun. Immobilization of Glucose Oxidase into Sodium Alginate and Gellan Gum Mixture[J]. FOOD SCIENCE, 2013, 34(21): 278-282.

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