超声对包埋-交联法固定化木瓜蛋白酶催化活性的影响.pdfVIP

264 2012, Vol.33, No.21 食品科学 ※生物工程 - 1 1,2,* 1,2 1 1 1 王 超 ，曹雁平 ，王 蓓 ，黄正华 ，孙 佳 ，陈海清 (1.北京工商大学食品学院，北京 100048 ；2.食品添加剂与配料北京市高校工程研究中心，北京 100048) 摘 要：研究超声对包埋-交联法固定化木瓜蛋白酶催化活性的影响。将醋酸纤维素铺制成膜，包埋木瓜蛋白酶； 以戊二醛为交联剂，进行交联反应，制得固定化木瓜蛋白酶。分别研究超声频率、超声功率和超声时间对固定化酶 活性的影响，再由均匀试验得到超声强化固定化木瓜蛋白酶催化活性的最优条件。经均匀试验确定最优超声条件为 135kHz、0.05W/cm2 、25min ，相对酶活力为197.22%。验证实验证明最优的超声条件下测得固定化木瓜蛋白酶的相 对酶活力为182.68%，相对标准偏差为7.37%，没有显著差异。 超声；固定化木瓜蛋白酶；酶活力；均匀试验 Effect of Ultrasound Treatment on the Activity of Immobilized Papain Prepared by Embedding-Crosslinking Method 1 1,2,* 1,2 1 1 1 WANG Chao ，CAO Yan-ping ，WANG Bei ，HUANG Zheng-hua ，SUN Jia ，CHEN Hai-qing (1. College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China； 2. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing 100048, China) Abstract ：Immobilized papain was prepared through cellulose acetate membrane entrapment and glutaraldehyde crosslinking. The effects of power, frequency and time on the efficacy of ultrasound treatment to stimulate the activity of immobilized papain were investigated in this study. The optimal ultrasound treatment conditions were determined by uniform design and least square regression analysis to be 135 kHz, 0.05 W/cm2 and 25 min. Under these conditions, the relative enzyme activity of immobilized papain was 197.22%. The results of validation experiments showed an actual value of 182.68% with a relative error of 7.37% and no signifi cant difference. Key words ：ultrasound ；immobilized papain ；enzyme activity ；uniform design 中图分类号：TS201.1