【摘要】 1.蟹壳通过酸碱处理后,可制得白色的比较纯净的几丁质。2.用戊二醛把枯草杆菌AS1.398中性蛋白酶共价结合到几丁质上,并探索了固定化条件。3.固定化的枯草杆菌AS1.398中性蛋白酶和天然酶比较,最适温度向高温方向移动约3℃。最适pH基本上没有变化。底物为酪蛋白时的K_m值略变小。热稳定性和贮存稳定性明显增加,尤其在底物和Ca~存在条件下,这种稳定性更为加强。更多还原

【Abstract】 White and purer chitin was prepared by treatment of crab shell with acid and alkali. Bacillus subtilis AS1.398 neutral protease was covalently bound on chitin by using glutaraldehyde as a cross-linking ageat and the conditions of immobilization were investigated. Some properties of the immobilized and native enzyme were compared. It was found that the optimum temperature of impsobilized enzyme was 3℃ higher than that of native one but their optimum pH were almost the same. K_m value of immobilized earyme was smaller when casein used as a substrate. After immobilization the stability of the enzyme against heat or in process of preservation increased distinctly, especially in the presence of its substrate and Ca~.更多还原