| 果胶酶的固定化 |
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| 引用本文： | 王宏,仇农学.果胶酶的固定化[J].食品与发酵工业,2005,31(2):70-72. |
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| 作者姓名： | 王宏 仇农学 |
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| 作者单位： | 陕西师范大学食品工程系,西安,710062 |
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| 摘 要： | 以海藻酸钠为载体固定化果胶酶 ,研究了海藻酸钠浓度、戊二醛浓度、CaCl2 浓度、酶使用量对固定化果胶酶活性的影响 ,同时对固定化果胶酶的特性进行了研究。结果表明 ,以 4 . 0 %的海藻酸钠为载体、0 . 2 0 %的戊二醛为交联剂、0. 10mol/L的CaCl2 为凝聚剂、用酶量为 0 . 5 0mL时所得的固定化果胶酶活力保存率可达95 . 2 % ,回收使用 10次以后 ,酶的活力回收率为 76 . 1%。
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| 关 键 词： | 果胶酶 海藻酸钠 固定化 |
| 修稿时间： | 2004年9月6日 |
The Immobilization of Pectinase Encapsulated by Sodium Alginate |
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| Wang Hong,Qiu Nongxue.The Immobilization of Pectinase Encapsulated by Sodium Alginate[J].Food and Fermentation Industries,2005,31(2):70-72. |
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| Authors: | Wang Hong Qiu Nongxue |
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| Abstract: | Sodium alginate was used as carrier for the immobilization of pectinase. The concentrations of carrier, cross linking agent, CaCl_2 and pectinase for pectinase immobilization were studied. The results showed that pectinase activity can retained up to 95.2% when prepared with 4.0% sodium alginate, 0.20% glutaric acid, 0.10 mol/L CaCl_2, 0.50 mL pectinase.The recovery activity of the immobilized pectinase was more than 76% after repeated 10 times. |
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| Keywords: | pectinase sodium alginate immobilization |
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