明胶-壳聚糖-海藻酸钠凝胶包埋木瓜蛋白酶的研究

本文采用明胶和改性明胶,分别制备明胶-壳聚糖-海藻酸钠凝胶,采用其包埋木瓜蛋白酶。以硬度和酶活为指标,通过单因素实验研究明胶-壳聚糖-海藻酸钠质量浓度、CaCl₂浓度和pH因素的影响,并采用均匀实验优化工艺条件。通过单因素及均匀优化实验,获得固定化酶制备最佳条件:使用明胶优化结果:明胶浓度0.45%、壳聚糖浓度0.42%、海藻酸钠浓度2.55%、CaCl₂浓度0.8 mol/L、缓冲液pH7.5;使用改性明胶优化结果:改性明胶浓度0.45%、壳聚糖浓度0.15%、海藻酸钠浓度2.55%、CaCl₂浓度0.8 mol/L、pH6.5。均匀实验优化结果表明,与使用明胶相比使用改性明胶的酶活提高37%,硬度减少35%。使用改性明胶可提高固定化酶的酶活力,为提高固定化酶活力的研究提供一定的理论基础。

Study on encapsulation of papain prepared by gelatin-chitosan-sodium alginate gel

Gelatin and chitosan-alginate gel were prepared by gelatin and modified gelatin respectively in this study, and the papain was encapsulated. The effects of gelatin-chitosan-sodium alginate concentration, CaCl₂ concentration and pH value on hardness and enzyme activity were studied by single factor test and uniform design. The optimum conditions for the preparation of immobilized enzyme were as follows:optimization results of using gelatin:0.45% gelatin, 0.42% chitosan, 2.55% sodium alginate, 0.8 mol/L CaCl₂, pH value was 7.5;Optimization results of using modified gelatin were as follows:0.45% modified gelatin, 0.15% chitosan, 2.55% sodium alginate, 0.8 mol/L CaCl₂, pH value was 6.5. The results of the uniform design showed that the enzyme activity using modified gelatin was 37% higher than that of gelatin, and the hardness was reduced by 35%. The activity of immobilized enzyme was improved by using modified gelatin, this study will lay a theoretical foundation for improving the activity of immobilized enzyme.