首页 | 本学科首页   官方微博 | 高级检索  
     

响应面法优化藜麦种皮过氧化物酶固定化条件
引用本文:范三红, 田贺贺, 柴利萍, 刘欢欢, 李晨. 响应面法优化藜麦种皮过氧化物酶固定化条件[J]. 食品工业科技, 2017, (13): 197-201. DOI: 10.13386/j.issn1002-0306.2017.13.037
作者姓名:范三红  田贺贺  柴利萍  刘欢欢  李晨
作者单位:1.山西大学生命科学学院
摘    要:以从藜麦种皮中提取的过氧化物酶为原材料,利用0.2%聚乙烯醇-3%海藻酸钠(PVA-CA)为载体,Ca Cl2溶液作固定剂,采用包埋法对藜麦种皮过氧化物酶进行固定。在单因素实验的基础上,利用响应面分析法对藜麦种皮过氧化酶固定化的影响因素进行了优化。优化后得到的最佳固定化条件如下:氯化钙浓度为7%,固定化时间为26 min,载体与酶液的比例为1.25∶1(m L/m L),在此条件下实际测得固定化酶的活性为416.5 U。实测值与理论值(417.4U)相差较小,充分验证了所建模型的可靠性。 

关 键 词:藜麦种皮  过氧化物酶  响应面法  固定化
收稿时间:2016-12-23

Optimization of peroxidase immobilization conditions from Chenopodium quinoa bran using response surface methodology
FAN San-hong, TIAN He-he, CHAI Li-ping, LIU Huan-huan, LI Chen. Optimization of peroxidase immobilization conditions from Chenopodium quinoa bran using response surface methodology[J]. Science and Technology of Food Industry, 2017, (13): 197-201. DOI: 10.13386/j.issn1002-0306.2017.13.037
Authors:FAN San-hong  TIAN He-he  CHAI Li-ping  LIU Huan-huan  LI Chen
Affiliation:1.College of Life Science, Shanxi University
Abstract:The peroxidase extracted from Chenopodium quinoa bran were fixed by the method of embedment, using the peroxidase from Chenopodium quinoa as raw materials, 0.2% of polyvinyl alcohol and 3% of sodium alginate as the carrier, Ca Cl2 solution as fixative.On the basis of single factor experiments, the response surface methodology was employed to optimize the related influential immobilization conditions of peroxidase from Chenopodium quinoa bran. The results of optimum immobilization conditions were as follow: CaCl2 concentration of 7%, immobilization time of 26 min, the ratio of carrier to peroxidase of 1.25 ∶ 1 ( m L/m L) . With these conditions, the optimum activity of immobilization peroxidase from Chenopodium quinoa were obtained, and the activity of the peroxidase was 416.5 U. The experimental value was in high agreement with the predicted value ( 417.4 U) , which showed the validity of this response model.
Keywords:Chenopodium quinoa bran  peroxidase  response surface  immobilization
本文献已被 CNKI 等数据库收录!
点击此处可从《食品工业科技》浏览原始摘要信息
点击此处可从《食品工业科技》下载全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号