食品科学2012，Vol.33Issue(21)：264-266,3.
超声对包埋-交联法固定化木瓜蛋白酶催化活性的影响
Effect of Ultrasound Treatment on the Activity of Immobilized Papain Prepared by Embedding-Crosslinking Method
王超 1曹雁平 2王蓓 2黄正华 1孙佳 1陈海清1
作者信息
- 1. 北京工商大学食品学院,北京100048
- 2. 北京工商大学食品学院,北京100048／食品添加剂与配料北京市高校工程研究中心,北京100048
- 折叠
摘要
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 significant difference.关键词
超声/固定化木瓜蛋白酶/酶活力/均匀试验Key words
ultrasound/immobilized papain/enzyme activity/uniform design分类
轻工纺织引用本文复制引用
王超,曹雁平,王蓓,黄正华,孙佳,陈海清..超声对包埋-交联法固定化木瓜蛋白酶催化活性的影响[J].食品科学,2012,33(21):264-266,3.
