南京林业大学学报（自然科学版）Issue(6)：99-104,6.DOI:10.3969/j.issn.1000-2006.2014.06.019
木瓜蛋白酶的原位固定化及理化性质研究
Study on in situ immobilization and characterization of papain
摘要
Abstract
Amino carriers could immobilize the papain in situ in the PEG phase, which gave high papain immobilization yield (95.9%) and activity recovery (51.3%), and thus solved the difficulty in separation of the target protein and pol⁃ymer after aqueous two⁃phase purification. The optimum pH of the immobilized papain was around 7.0, and the optimum temperature was 60-70 ℃. Compared with free enzyme, the immobilized papain was fairly stable in a wide pH ( 3-9) range, and the thermal stability was also improved. The best way to store immobilized papain was in wet at 4℃ and air⁃tight container. The LH-HA immobilized papain could catalyze the hydrolysis of monoclonal antibody IgG to produce Fab and Fc fragments. The immobilized papain prepared in this work could be used in the production of antibody fragment in⁃dustrially.关键词
木瓜蛋白酶/原位固定化/单克隆抗体/Fab片段/Fc片段Key words
papain/situ immoblization/monoclonal antibody/Fab fragment/Fc fragment分类
化学化工引用本文复制引用
苏二正,李明亮,魏东芝..木瓜蛋白酶的原位固定化及理化性质研究[J].南京林业大学学报（自然科学版）,2014,(6):99-104,6.基金项目
国家高技术研究发展计划（2012AA022206B）；南京林业大学引进高层次人才科研基金项目；南京林业大学“青年拔尖人才培养计划”专项经费资助项目；江苏高校优势学科建设工程资助项目 （）
