聚乙烯醇- 海藻酸钙固定化柚苷酶 - 食品科学.pdfVIP

138 2011, Vol. 32, No. 03 食品科学 ※生物工程 - 雷生姣，王可兴，吕晓燕，潘思轶 * (华中农业大学食品科学技术学院，湖北 武汉 430070) 利用聚乙烯醇(PVA)- 海藻酸钙为载体，通过戊二醛交联，制备水不溶性的固定化柚苷酶凝胶颗粒。结果 显示：添加戊二醛和延时包埋法制备的固定化酶凝珠活力较高。固定化酶的优化工艺为：以 9.0g/100mL PVA 与 1.0g/100mL 海藻酸钠为载体，固化剂 CaCl2 的质量浓度为 1.0g/100mL，酶液质量浓度2.0mg/mL ，固定化时间 10h。 同时对固定化酶与游离酶的性质进行比较研究：柚苷酶经PVA- 海藻酸钙固定化后，其反应最适 pH 值和最适温度 没有改变，但热稳定性提高，重复使用 6 次仍保持 60% 的酶活力。 聚乙烯醇；海藻酸钙；固定化；柚苷酶 Immobilization of Naringinase on PVA-Calcium Alginate Gel .. LEI Sheng-jiao ，WANG Ke-xing ，LU Xiao-yan ，PAN Si-yi* (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) Abstract ：In this study, compound gels of polyvinyl alcohol (PVA)-calcium alginate were chosen as the insoluble carrier to immobilize naringinase crosslinked with glutaraldehyde. The results showed that adding glutaraldehyde and delay embedding were more effective than the other methods. The optimal conditions for naringinase immobilization were obtained as followings: PVA at 9.0 g/100 mL, sodium alginate 1.0 g/100 mL, CaCl2 1.0 g/100 mL, and enzyme concentration at 2.0 mg/mL, and the immobilization time for 10 h. In addition, the characteristics of free and immobilized naringinase were further investigated. The optimal pH value and temperature of immobilized enzyme were not changed, but a better thermal stability and storage stability were observed for immobilized one. Immobilized naringinase could be recycled six times to hydrolyze naringin and still retained more than 60% activity. Key words ：polyvinyl alcohol (PVA)；calcium alginate ；immobilize ；naringinase 中图分类号：TS201.25 文献标识码：A 文章编号：1002-6630(2011)03-0138-06