FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (21): 264-266.

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Effect of Ultrasound Treatment on the Activity of Immobilized Papain Prepared by Embedding-Crosslinking Method

  

  • Received:2012-06-25 Revised:2012-10-19 Online:2012-11-15 Published:2012-11-09

Abstract: Immobilized papain was prepared through cellulose acetate membrane entrapment and glutaraldehyde crosslinking. The effects of power, frequency and time on the efficacy of ultrasound treatment to stimulate the activity of immobilized papain were investigated in this study. The optimal ultrasound treatment conditions were determined by uniform design and least square regression analysis to be 135 kHz, 0.05 W/cm2 and 25 min. Under these conditions, the relative enzyme activity of immobilized papain was 197.22%. The results of validation experiments showed an actual value of 182.68% with a relative error of 7.37% and no significant difference.

Key words: ultrasound, immobilized papain, enzyme activity, uniform design

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