Study on Immobilization of Pepsin with Magnetic Chitosan Microspheres

Abstract

Abstract: In this experiment,chitosan microspheres were prepared by reversephase suspension cross-linkage method and then magnetic chitosan microspheres(M-CS) were prepared by chemical cotransfortion to immobilize pepsin.Under scan microscope,the M-CS show regular spheroid.They have magnetic response,and are stable in weak basic and weak acid solutions.The experimental results on adsorption of M-CS to pepsin showed that pepsin can be adsorbed by the M-CS,but the adsorption quantity is greatly influenced by ratio of the carrier to pepsin and ion strength and pH of buffer solution.The optimum temperature and pH of immobilized pepsin are 60 ℃ and 4.0 respectively.The immobilization improves thermal and pH stabilities of free pepsin.

Key words: magnetic chitosan microspheres, pepsin, immbbilization

ZHAO Liang-Zhong, LIU Jing-Ting, REN Guang-Yun, LI Yang. Study on Immobilization of Pepsin with Magnetic Chitosan Microspheres[J]. FOOD SCIENCE, 2008, 29(11): 316-323.

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Study on Immobilization of Pepsin with Magnetic Chitosan Microspheres

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