Immobilization of Recombinant Chitinase with Two Functional Magnetic Carriers

doi:10.7506/spkx1002-6300-201003039

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (3): 173-176.doi: 10.7506/spkx1002-6300-201003039

• Bioengineering • Previous Articles Next Articles

Immobilization of Recombinant Chitinase with Two Functional Magnetic Carriers

FENG Li1,2 YAN Rui-xiang2 FENG Chun-yu2 LIN Yan1,2 LI Xi-hong1,*

1. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
2. National Engineering Technology Research Center for Preservation of Agricultural Products, Tianjin Key Laboratory of Postharvest
Physiology and Storage of Agricultural Products, Tianjin 300384, China

Received:2009-03-20 Revised:2009-09-15 Online:2010-02-01 Published:2010-12-29
Contact: LI Xi-hong E-mail:fengduhappy@yahoo.com.cn

Abstract

Abstract:

Two kinds of functional magnetic carriers (A-type and P-type) were prepared and used for the immobilization of recombinant chitinase. A-type carrier was prepared by 3-aminopropyltriethoxysilane (APTES) and Fe3O4 magnetic microsphere. P-type carrier was prepared by co-polymerization of glycidyl methacrylate (GMA) on the surface of Fe3O4 magnetic microsphere in the presence of polyethylene glycol. Results indicated that P-type carrier had higher protein loading capacity and purification fold compared with A-type carrier, which were 1689.74 mg/g and 6.8013, respectively. The activity of immobilized recombinant chitinase onto P-type carrier could maintain 69.66% at 4 ℃ for 10 days. The activity of immobilized recombinant chitinase onto P-type carrier remained more than 44 % of original activity after being repeatedly used 7 times.

Key words: chitinase, functional magnetic carrier, immobilization

CLC Number:

Q946.5

FENG Li1,2 YAN Rui-xiang2 FENG Chun-yu2 LIN Yan1,2 LI Xi-hong1,*. Immobilization of Recombinant Chitinase with Two Functional Magnetic Carriers[J]. FOOD SCIENCE, 2010, 31(3): 173-176.

[1]	GAO Zhaojian, DING Feihong, CHEN Huan, GENG Yunlong, ZHAO Yifeng. Purification and Characterization of Antifungal Chitinase from Penicillium chrysogenum [J]. FOOD SCIENCE, 2021, 42(14): 129-136.
[2]	WANG Jin, BAI Yujia, FENG Zuoshan, ZHU Wantong, ZENG Yuruikang, JIANG Liying. Gene Expression and Activities of Pathogenesis-Related Enzymes in Postharvest Muskmelons Infected with Alternaria alternata [J]. FOOD SCIENCE, 2021, 42(14): 94-102.
[3]	YU Dianyu, CHEN Shuman, WANG Tong, LI Dan, ZHANG Xue, WU Nan, TANG Honglin, QIN Lanxia, YAO Kai. Improved Stability of Rice Bran with Composite Membrane Immobilized Enzyme [J]. FOOD SCIENCE, 2020, 41(6): 139-145.
[4]	DENG Lingli, ZHANG Hui. Electrospinning: Application in Food Industry [J]. FOOD SCIENCE, 2020, 41(13): 283-290.
[5]	ZHANG Huixia, WANG Rufu, LI Jianbo, WANG Zhengzheng, ZHANG Qian. Preparation of Esterifying Enzyme Immobilized onto Sodium Alginate-Microporous Starch and Its Effect on Accelerating Aging of New Vinegar [J]. FOOD SCIENCE, 2020, 41(10): 159-165.
[6]	XU Tiantian, CHEN Bin, HOU Shiyuan, CAO Dan, XU Chenlei, QI Bin, ZHENG Lixue, WANG Limei,. Screening and Identification of a Chitinase-Producing Strain and Analysis of Chitin Degradation Products in Its Fermentation Broth [J]. FOOD SCIENCE, 2019, 40(22): 207-212.
[7]	ZHANG Xin, CHEN Shuman, WU Nan, WANG Tong, PEI Xingwu, JIANG Lianzhou, HAN Cuiping, YU Dianyu. ZHANG Xin, CHEN Shuman, WU Nan, WANG Tong, PEI Xingwu, JIANG Lianzhou, HAN Cuiping, YU Dianyu [J]. FOOD SCIENCE, 2019, 40(20): 192-199.
[8]	BAO Sai, CAO Lili, PANG Min, PAN Lijun, HOU Zhigang, SHUI Longlong, LI Jinhong, JIANG Shaotong. Immobilization of Phospholipase A1 into Epoxy-Modified Magnetic Microspheres [J]. FOOD SCIENCE, 2019, 40(2): 25-31.
[9]	ZHANG Lingmin, WANG Bin, PAN Li. Secretory Expression of Candida antarctica Lipase B in Aspergillus niger and Its Application in Diatomite Immobilization [J]. FOOD SCIENCE, 2019, 40(14): 107-114.
[10]	FAN Wei, GAO Xiaoyue, LI Henan, GUO Wenping, CHEN Shumin, SUN Yong, LI Yingying. Development and Application of Kit for High-Throughput Detection of Antibiotic Residues [J]. FOOD SCIENCE, 2019, 40(14): 333-338.
[11]	ZHANG Yuanchao, GUO Shengnan, ZHANG Bingqian, MA Meihu, CAI Zhaoxia, HUANG Xi, FU Xing. Preparation and Application of Composite Antibacterial Pullulan Coating in the Preservation of Eggs [J]. FOOD SCIENCE, 2019, 40(11): 213-219.
[12]	LI Jinhong, CAO Lili, PANG Min, PAN Lijun, HOU Zhigang, SHUI Longlong, BAO Sai, JIANG Shaotong. Immobilization of Phospholipase A1 on Amino-Modified Fe3O4-SiO2 [J]. FOOD SCIENCE, 2019, 40(10): 84-91.
[13]	SHUI Longlong, CAO Lili, PANG Min, PAN Lijun, BAO Sai, LI Jinhong, JIANG Shaotong. Optimization of Process Parameters for Immobilization of Phospholipase A1 onto Macroporous Resin and Its Application for Degumming Rapeseed Oil [J]. FOOD SCIENCE, 2018, 39(4): 241-247.
[14]	BAI Yujia, ZHANG Peiling, HUANG Wei, FENG Zuoshan, LI Meng. Analysis of Expression Profiles of Chitinase and β-1,3-Glucanase Genes in Muskmelon Fruit Tissue Inoculated with Alternaria alternata [J]. FOOD SCIENCE, 2018, 39(2): 185-191.
[15]	CHENG Gong, JIAO Siming, REN Lishi, FENG Cui, KANG Jiyao, DU Yuguang. Preparation of Chitooligosaccharides with Low Degree of Deacetylation by Recombinant Chitinase from Pyrococcus furiosus, Its Compositions and Structure Analysis [J]. FOOD SCIENCE, 2018, 39(18): 115-119.

Immobilization of Recombinant Chitinase with Two Functional Magnetic Carriers

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments