FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (10): 233-235.

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Operation Unit of Wheat Germ Protein with Immobilized α-amylase

WU  Ding,   Liu-Chang-Jin,   Liu-Chang-Peng,   Gao-Yu-Long,   Ju-Xing-Rong,   Zhou-Jian-Xin,   Yao-Ming-Lan   

  1. 1.School of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China;2.School of Biotechnology, Tianjin University of Science and Technology, Tianjin 300222, China
  • Online:2006-10-15 Published:2011-11-16

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Abstract: The hollow globular of chitosan was activated by 3% gluluraldehyde, then immobilized α-amylase for 2 hours at 25℃ and 4℃ for 12 hours. The immobilized α-amylase have the optimum reactive temperature of 60℃ at pH 5.0, and with reactive activity of enzyme of 7.4%. The immobilized α-amylase have high activity of enzyme after used 15 days. The purity of wheat germ protein is 89%, and getting ratio of 79% with immobilized α-amylase.

Key words: wheat germ protein； immobilized &alpha, -amylase； producing technique；