| 超声强化固定化酶催化活性条件的优化 |
| |
| 引用本文： | 程磊,刘佳炜,郑德娟,丁琳,曹雁平.超声强化固定化酶催化活性条件的优化[J].食品工业科技,2018,39(13):227-229,274. |
| |
| 作者姓名： | 程磊 刘佳炜 郑德娟 丁琳 曹雁平 |
| |
| 作者单位： | 1. 北京市食品添加剂工程技术研究中心, 北京工商大学, 北京 100048;2. 食品添加剂与配料北京高校工程研究中心, 北京工商大学, 北京 100048 |
| |
| 基金项目： | 国家自然科学基金项目(31371722)北京市科技计划项目(Z171100002217019)。 |
| |
| 摘 要： | 本文主要是在海藻酸钠-改性明胶包埋木瓜蛋白酶的基础上,优化超声对固定化木瓜蛋白酶催化活性的条件。采用单因素实验从超声功率、超声频率、超声温度、超声时间四个方面研究超声对固定化酶催化活性的影响,最后利用DPS软件设计均匀实验得到最优超声条件。结果显示最优超声条件:超声功率为0.35 W/cm2、超声频率40 kHz、超声温度60℃、超声时间40 min,相对酶活力为273.23%。验证实验测得相对酶活力为260.37%±12.23%,验证值与预测值相对标准偏差为2.41%,可信度高。通过本研究证明适宜的超声处理能提高固定化酶活力。
|
| 关 键 词： | 超声 固定化木瓜蛋白酶 相对酶活力 偏最小二乘回归分析法 |
| 收稿时间： | 2017-11-13 |
Optimization of Catalytic Conditions for Immobilized Enzyme by Ultrasonic Enhancement |
| |
| CHENG Lei,LIU Jia-wei,ZHENG De-juan,DING Lin,CAO Yan-ping.Optimization of Catalytic Conditions for Immobilized Enzyme by Ultrasonic Enhancement[J].Science and Technology of Food Industry,2018,39(13):227-229,274. |
| |
| Authors: | CHENG Lei LIU Jia-wei ZHENG De-juan DING Lin CAO Yan-ping |
| |
| Affiliation: | 1. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University(BTBU), Beijing 100048, China;2. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business University(BTBU), Beijing 100048, China |
| |
| Abstract: | Immobilized papain was prepared by alginate-modified gelatin. The effects of power,frequency,temperature and time of ultrasonic treatment to stimulate the activity of immobilized papain were investigated in this study. The results showed that the optimal ultrasonic conditions were:ultrasonic power was 0.35 W/cm2,ultrasonic frequency was 40 kHz,ultrasonic temperature was 60℃,and ultrasonic time was 40 min. Under the optimal conditions,the relative enzyme activity of immobilized papain was 273.23%. The results of validation experiments showed an actual value of 260.37%±12.23% with a relative error of 2.41% and high reliability. The activity of immobilized papain could be improved by reasonable ultrasonic treatment through this paper. |
| |
| Keywords: | |
| 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 |
|
