Enzymatic Properties of Immobilized β-Glucosidase

doi:10.7506/spkx1002-6630-201109036

Abstract

Abstract: A sodium alginate-chitosan entrapment method was employed to prepare immobilized β-glucosidase and the enzymatic properties of immobilized β-glucosidase and free β-glucosidase were analyzed and compared. The results showed that the optimal reaction pH of immobilized β-glucosidase was almost the same as that of its free counterpart, but immobilizedβ-glucosidase had a wider range of optimal reaction temperature and better pH resistance, thermostability and storage stability. Immobilized β-glucosidase retained more than 50% activity after eighth repeated use. Immobilized β-glucosidase showed a marked loss of activity after dehydration. In contrast, rehydration could restore partial enzyme activity. The immobilized β-glucosidase beads obtained under 2% CaCl2 concentration displayed the highest rigidity. Increasing the concentrations of sodium alginate and chitosan could effectively improve the rigidity of immobilized β-glucosidase beads.

Key words: β-glucosidas, immobilization, enzymatic properties

CLC Number:

TS201.7

WANG Hai-bo，HUANG Ai-ni，ZHANG Han-jun，LIU Liang-zhong. Enzymatic Properties of Immobilized β-Glucosidase[J]. FOOD SCIENCE, 2011, 32(9): 159-163.

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Enzymatic Properties of Immobilized β-Glucosidase

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