超声强化海藻酸钠固定化木瓜蛋白酶条件确定及其对凝胶载体结构的影响

为研究超声强化海藻酸钠固定化木瓜蛋白酶酶活性与超声对凝胶结构影响之间的联系。在单因素实验基础上,通过均匀试验法优化得到超声强化海藻酸钠固定化木瓜蛋白酶酶活性的最佳条件为:40 kHz、0.45 W/cm2、20 min、70 ℃,预测相对酶活力为342.64%。进一步研究不同超声频率、功率对海藻酸钠凝胶结构的影响,利用电子显微镜与图像数字化处理技术定量评价凝胶结构变化程度。发现超声处理对凝胶结构的影响趋势与超声强化海藻酸钠固定化木瓜蛋白酶活性趋势一致,且在最佳超声强化海藻酸钠固定化木瓜蛋白酶活性条件下,凝胶结构变化最显著。表明超声强化海藻酸钠固定化木瓜蛋白酶活性与超声对凝胶结构的影响有着密切关系。

Determination of the Conditions of Immobilized Papain on Sodium Alginate and Its Influence on the Structure of Gel Carrier

This paper mainly studies the relationship between the effect of ultrasound on the enzyme activity of sodium alginate immobilized papain and the effect of ultrasound on the structure of alginate gels. On the basis of single factor experiment, the best ultrasound conditions were obtained through the uniform design test method (40 kHz, 0.45 W/cm2, 20 min, 70℃), the predicted relative enzymatic activity was 342.64%. The impact of ultrasound on the structure of alginate gels was studied. Electron microscope and digital image processing technology were applied to makes a quantitative evaluation on gel structure. Scanning electron microscope (SEM) analysis exhibited that the gel structural area ratio changes were in accordance with activity through different ultrasonic treatment, which means under the condition of optimal ultrasonic enhancement, the gel structure changes most obviously. This result provided the evidence that ultrasonic treatment could raise the activity of sodium alginate immobilized papain, and there was a close relationship between structure of gel and activity of sodium alginate immobilized papain.