明胶固定化果胶酶的制备及酶学性质研究

食品科学 ›› 2006, Vol. 27 ›› Issue (12): 315-318.

明胶固定化果胶酶的制备及酶学性质研究

林建城，朱丽华，王志鹏，黄志明，陈国强

莆田学院环境与生命科学系；

出版日期:2006-12-15 发布日期:2011-11-23

Study on Preparation and Properties of Pectinase from Aspergillus niger Immobilized to Gelatin

LIN Jian-cheng,ZHU Li-hua,WAN Zhi-peng,HUANG Zhi-ming,CHEN Guo-qiang

Department of Environment and Life Sciences, Putian University, Putian 351100, China

Online:2006-12-15 Published:2011-11-23

摘要/Abstract

摘要： 以明胶为载体、戊二醛作为交联剂制备固定化果胶酶,对其固定化条件和酶学性质进行了研究。结果表明:以15%明胶为载体、5%戊二醛为交联剂、1g明胶固定果胶酶4mg制备的固定化酶,其酶活力回收率达45.85%;固定化酶的最适温度55℃,最适pH3.4,Kmapp值3.48mg/ml;固定化酶的酸碱稳定性与温度稳定性均得到提高,连续使用7次后固定化酶相对活力还剩下47.06%。

关键词: 明胶, 果胶酶, 固定化酶

Abstract: Pectinase from Aspergillus niger was immobilized with gelatin and crosslinked with glutaraldehyde. The immobilization conditions and partial properties of immobilized enzyme were investigated. The results showed that pectinase activity could retain up to 45.85 % when prepared with 15% gelatin, 5% glutaraldehyde and four milligramme pectinase for one gramme gelatin. The optimum pH and optimum temperature of immobilized pectinase for the hydrolysis of pectin were determined to be pH3.4 and 55℃, respectively. And the apparent Michaelis constant of immobilized pectinase Kmapp equaled to 3.48mg/ml. The stability of immobilized enzyme to pH and temperature was much greater than of the natural enzyme. The recovery activity of the immobilized pectinase was more than 47.06% after repeated 7 times.

Key words: gelatin, pectinase, immobilization enzyme

林建城，朱丽华，王志鹏，黄志明，陈国强. 明胶固定化果胶酶的制备及酶学性质研究[J]. 食品科学, 2006, 27(12): 315-318.

LIN Jian-cheng,ZHU Li-hua,WAN Zhi-peng,HUANG Zhi-ming,CHEN Guo-qiang. Study on Preparation and Properties of Pectinase from Aspergillus niger Immobilized to Gelatin[J]. FOOD SCIENCE, 2006, 27(12): 315-318.

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