Immobilization and Enzymatic Properties of Transgluminase on Nylon Net

doi:10.7506/spkx1002-6300-200923065

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 290-293.doi: 10.7506/spkx1002-6300-200923065

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Immobilization and Enzymatic Properties of Transgluminase on Nylon Net

LIU Ying，ZHANG He，SHI Yan-guo，MA Yong-qiang，ZHANG Dan

College of Food Engineering, Harbin Commercial University, Harbin 150076, China

Received:2009-08-11 Online:2009-12-01 Published:2010-12-29
Contact: LIU Ying E-mail:37807071@sohu.com

Abstract

Abstract:

Transgluminase was immobilized on nylon net using activated dimethylsulfate as the carrier and glutaraldehyde as the cross-linking agent. Immobilization conditions and enzymatic properties of immobilized enzyme were also investigated. The optimal condition for immobilization was initial crosslinkage reaction of nylon net with 7% glutaraldehyde for 5 hours and final immobilization reaction using 10 ml of 1.5 mg/ml transgluminase on activated carrier for 6 hours. Activity of immobilized transgluminase was 46% under this optimal immobilization condition. Compared to free transgluminase, immobilized transgluminase exhibited better thermo-stability during storage and experimental operations.

Key words: transglutaminase, immobilization, nylon net

CLC Number:

LIU Ying，ZHANG He，SHI Yan-guo，MA Yong-qiang，ZHANG Dan. Immobilization and Enzymatic Properties of Transgluminase on Nylon Net[J]. FOOD SCIENCE, 2009, 30(23 ): 290-293.

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Immobilization and Enzymatic Properties of Transgluminase on Nylon Net

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