FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (9): 202-205.doi: 10.7506/spkx1002-6630-201209042

• Bioengineering • Previous Articles     Next Articles

Immobilization of Alkaline Protease with Magnetic Nanoparticles Modified by Amino-Silane

LI Yang1,2,JIANG Lian-zhou1,2,*,LI Dan-dan1,WANG Sheng-nan1,WANG Mei1   

  1. (1. College of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. National Research Center of Soybean Engineering and Technology, Harbin 150030, China)
  • Online:2012-05-15 Published:2012-05-07

Abstract: 3-Aminopropyl triethoxy silane was used to modify the surface of iron oxide magnetic nanoparticles in this study.Glutaraldehyde was used as the cross-linking agent to immobilize alkaline protease. The results showed that the surface of modified magnetic nanoparticles had a good capability of magnetic separation so that alkaline protease was immobilized on its surface well. The best immobilization conditions for alkaline protease were alkaline protease amount of 7000 U/g, reaction temperature of 40 ℃ and reaction time of 1.5 h. The enzymatic activity after immobilization was 3352 U/g and the activity recovery was 48%. Moreover, immobilized alkaline protease retained 34.2% of the initial activity after fifth repeated use.

Key words: amino-silane, magnetic nanoparticles, immobilization, alkali protease

CLC Number: