Enzymological Properties of Magnetic Chitosan Microsphere-immobilized Pectinase

doi:10.7506/spkx1002-6630-200919048

Abstract

Abstract:

Enzymological properties of pectinase immobilized by a chitosan compound with Fe3O4 as a carrier were investigated in this study. Compared with properties of free pectinase, the optimal reaction temperature exhibited an increase from 40 to 50 ℃and the optimal pH revealed an acid-shift of 0.5 for pectinase immobilized by magnetic chitosan. In addition, better stability was shown in immobilized pectinase. Moreover, Km values were 7.0 for immobilized pectinase and 4.0 for free pectinase. Furthermore, the relative activity of immobilized pectinase remained 40% after continuous use for three times.

Key words: chitosan, pectinase, immobilization, enzymological property

CLC Number:

TS201.25

LI Hong-yu，LI Chong-xian，LI Zu-ming. Enzymological Properties of Magnetic Chitosan Microsphere-immobilized Pectinase[J]. FOOD SCIENCE, 2009, 30(19 ): 210-213.

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Enzymological Properties of Magnetic Chitosan Microsphere-immobilized Pectinase

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