| 漆酶固定化及其性质研究 |
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| 引用本文： | 李冬生,康旭,杨红.漆酶固定化及其性质研究[J].现代食品科技,2004,20(2):6-8. |
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| 作者姓名： | 李冬生 康旭 杨红 |
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| 作者单位： | 湖北工学院生物工程学院,武汉,430068;湖北工学院生物工程学院,武汉,430068;湖北工学院生物工程学院,武汉,430068 |
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| 摘 要： | 本文就漆酶的固定化及固定化酶的性质作了初步研究。利用明胶和海藻酸钠的聚合作用与海藻酸钙凝胶球的包埋作用制备固定化漆酶。结果表明固定化酶米氏常数Km为12.0mg/ml,游离酶米氏常数Km为7.0mg/ml,固定化酶最适温度为40 ,游离酶为30 ,同时固定化酶明显提高了游离酶的耐热性、储藏稳定性和操作稳定性。
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| 关 键 词： | 漆酶 固定化 稳定性 |
| 文章编号： | 1007-2764(2004)02-0006-03 |
| 修稿时间： | 2004年2月26日 |
Studies on the Properties and Immobilization of Laccase |
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| Li Dongsheng,Kang Xue,Yang Hong.Studies on the Properties and Immobilization of Laccase[J].Modern Food Science & Technology,2004,20(2):6-8. |
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| Authors: | Li Dongsheng Kang Xue Yang Hong |
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| Abstract: | The immobilization of laccase and the properties of the immobilization laccase were studied. With the polymerization of gelatin and alginate, and the encapsulation of calcivm-alginate beads, laccase was immobilized. The results showed that Michealis constant Km of immobilization laccase was 12.0mg/ml,and that of soluble laccase was 7.0mg/ml,the optimum temperature of the former was 40 ,and the latter was 30 ,the immobilization laccase made marked improvement in heat-resisting, storage stability and operating stability compared with solublel accase. |
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| Keywords: | Laccase Immobilization Stability |
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