【作者】 刘颖； 高晗； 范婷婷；

【Author】 LIU Ying GAO Han FAN Ting-ting (College of Food Engineering Harbin Commercial University,Harbin 150076)

【机构】 哈尔滨商业大学食品工程学院；

【摘要】 采用海藻酸钠包埋交联法固定杏仁来源的β-葡萄糖苷酶。3%海藻酸钠包埋β-葡萄糖苷酶,滴入2%CaCl2溶液中固化1h,然后在25℃下,用 pH 5的1．5%戊二醛溶液交联3h, 活力回收率达48．3%。通过实验发现,与游离酶相比,固定化酶最适 pH 没有发生改变,最适温度下降了5℃,酸碱稳定性、热稳定性及贮藏稳定性均有较大提高。固定化β-葡萄糖苷酶 Km 比游离酶地。更多还原

【Abstract】 β-glucosidase from almond was embedded in sodium alginate and crosslinked with glutaraldehyde,we optimized the best immobilized conditions as follows:β-glucosidase joined 3.0 % alginate sodium.It was poured into 2.0 % of CaC12 solution with injector and the small spheroids were strained out.After changing CaCl2 solution,the small spheroids were stiffened for 1 hours in the refrigerator.The small spheroids were further strained out and crosslinked with 1.5 % glutaraldehyde at 25℃,pH5.0 for 3 hours.The activity recoveries of β-glucosidase could reach 48.3%.The results showed that the optimum temperature of enzymes decreased by 5℃,There was no variation in the optimum pH of enzymes.Compared with their free enzymes,the stabilities to thermal,acid and alkali and chemical reagent as well as storing stability of immobilized β-glucosidase were markedly enhanced.The qppare Km of β-glucosidase was less than free enzyme.更多还原