Study on Oriented Immobilization of Glucose Oxidase and Its Enzymatic Properties

doi:10.7506/spkx1002-6630-200901044

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (1): 186-189.doi: 10.7506/spkx1002-6630-200901044

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Study on Oriented Immobilization of Glucose Oxidase and Its Enzymatic Properties

ZHOU Jian-qin1，CHEN Shao-hua2，WANG Jian-wen1

(1. School of Pharmacy, Medical College, Soochow University, Suzhou 215123, Chin；
2.Experiment Center of Medical College, Soochow University, Suzhou 215123, China)

Received:2007-12-22 Revised:2008-05-08 Online:2009-01-01 Published:2010-12-29
Contact: ZHOU Jian-qin1 E-mail:zkzhu@ustc.edu

Abstract

Abstract:

Concanavalin A (ConA), which has a very strong interaction with glycoprotein, was immobilized on preactivated glutaraldehyde-modified chitosan microspheres, and then oriented immobilization of glucose oxidase was carried out on the strong interaction. The optimal immobilization conditions are as follows: glutaraldehyde concentration 0.1%, ConA concentration 0.02 mg/ml and glucose oxidase concentration 0.08 mg/ml. The optimum pH and temperature for orientedly immobilized glucose oxidase are 4.0 and 57 ℃ respectively, and its Michaelis constant (Km) is 15.84 mmol/L. Compared with the free and the randomly immobilized glucose oxidases, the optimum pH of the orientedly immobilized glucose oxidase tends more acidic and its pH range is wider. Orientedly immobilized glucose oxidase also presents the higher temperature resistance and the better affinity to the substrate.

Key words: glucose oxidase, concanavalin A, oriented immobilization

CLC Number:

Q946.5

ZHOU Jian-qin1，CHEN Shao-hua2，WANG Jian-wen1. Study on Oriented Immobilization of Glucose Oxidase and Its Enzymatic Properties[J]. FOOD SCIENCE, 2009, 30(1): 186-189 https://doi.org/10.7506/spkx1002-6630-200901044

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Study on Oriented Immobilization of Glucose Oxidase and Its Enzymatic Properties

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