海藻酸钠包埋法制备固定化脂肪酶研究.pdfVIP

《现代食品科技》 Modern Food Science and Technology Vol.22 No.4(总 90) 海藻酸钠包埋法制备固定化脂肪酶研究 鲁玉侠，蔡妙颜，郭祀远，王兆梅 （华南理工大学轻化工研究所，广东 广州 510640） 摘要：研究了以海藻酸钠为载体，用包埋法制备固定化脂肪酶的条件，将一定量的海藻酸钠用蒸馏水加热溶解，将 500mg 脂肪 酶溶解在 pH=6 的缓冲溶液中，然后两者混合均匀，用注射器将海藻酸钠酶液逐滴到 1%的无菌 CaCl2 溶液中，搅拌条件下室温固定 1h，过滤，洗涤，干燥，得球状固定化脂肪酶。试验表明，此固定化酶具有良好的耐热性能，在 60℃下加热固定化脂肪酶和游离脂 肪酶 1.5h，固定化酶活力仅损失30%，而游离脂肪酶的酶活只为原来的 18%。固定化脂肪酶还有良好的可操作性，连续使用反应 10 次，固定化脂肪酶的酶活依然为初始酶活的 95%。 关键词：脂肪酶；海藻酸钠；固定化 中图分类号：Q814.2；文献标识码：A ；文章篇号: 1673-9078(2007)01-0030-03 The Preparation of Immobilized Lipase by Embedded in Sodium Alginate LU Yu-Xia，CAI Miao-yan，GUO Si-yuan，WANG Zhao-mei (Institute of Light Ind. Chem. Eng., South China Univ. of Technol., Guangzhou 510640,China) Abstract：The conditions of the immobilized lipase using sodium alginate as carrier were studied. First, sodium alginate solution (dissolved with hot distilled water) and 500 mg lipase solution (dissolved with buffer solution (pH=6)) were mixed and the obtained mixture was dropped into 1% aseptic CaCl2 solution using an injector. After immobilized for 1h with shaking, filtration, washing and drying, the round immobilized lipase was finally obtained with good thermal stability. The residue activities of the immobilized lipase and free lipase after incubated at 60℃ for 1.5h were 70% and 18%, respectively. Moreover, the immobilized lipase had good operational stability, which could be repeatedly used for 10 times and the relative activity of the lipase was as high as 95%. Key words: Lipase；Sodium alginate；Immobilize 固定化酶是酶工程的核心内容之一，近年来引起 取得良好的结果。 人们的极大关注。脂肪酶是文献报道使用较多的一种 1 试验方法 酶，能在油－水界面上催化酯水解或醇解、酯合成、 酯交换、内酯合成、多肽合成、高分子聚合物的合成， 1.1 仪器 以及手性化合物的拆分