温敏性微凝胶对蛋白质和酶的吸附性能

用微乳液聚合方法以N-异丙基丙烯酰胺为单体合成了温敏性微凝胶聚N-异丙基丙烯酰胺(PNIPAM),研究了其对两种蛋白质和两种酶的吸附性能,测定了吸附等温线和温度对吸附量的影响。结果表明,微凝胶在低临界溶解温度(LCST)附近吸附蛋白质和酶的量有一突跃,例如在LCST前后,1 g纳米颗粒吸附的酪蛋白的质量分别为225 mg和415 mg;吸附的枯草杆菌蛋白酶的质量分别为12 000U/mg和27 500 U/mg。蛋白质和酶是通过物理吸附作用结合到PNIPAM微凝胶上,可以用调节温度的方法,来控制温敏微凝胶对蛋白质和酶的吸附与脱附。

The Adsorption Property of Temperature Sensitive Nanoparticles for Protein and Enzyme

The temperature sensitive microgels of cross-linked poly(N-isopropylacrylaminde)(PNIPAM) were prepared with microemulsion polymerization.The adsorption property of PNIPAM temperature sensitive microgel for protein and enzyme was studied.The adsorptive isotherm and the effect of temperature on the adsorbability were determined.It was shown that the adsorbance increased with the rise of temperature,and this happened abruptly around the low critical solution temperature(LCST).For example,below and above the LCST,the adsorbed quantities of casein by 1 g microgel are 225 mg and 415 mg,and those of subtilisin are(12 000) U·mg~(-1) and(27 500) U·mg~(-1) respectively.Protein and enzyme are combined with PNIPAM microgels through physical adsorption.We can control the protein and enzyme adsorbed and desorbed on the PNIPAM microgels by adjusting the temperature.