食品与机械2017，Vol.33Issue(3)：8-12,70,6.DOI:10.13652/j.issn.1003-5788.2017.03.002
肉桂醛/壳聚糖功能化碳纳米管的制备及其固定脂肪酶的研究
Preparation of carbon nanotube composite functionalized by cinnamaldehyde/chitosan and application for lipase immobilization
摘要
Abstract
Using chitosan modified by cinnamaldehyde to decorate carbon nanotubes,a novel cinnamaldehyde/chitosan/ carbon nanotubes composites were synthesized.The modified composites and its corresponding intermediates were characterized by FT-IR,XRD,high-resolution SEM and TGA.Taking porcine pancreatic lipase as a model,explored the properties of cinnamaldehyde/chitosan/carbon nanotubes composite materials.The results indicated that when the conditions were:molar ratio of cinnamaldehyde to chitosan of 4 ∶ 1,pH =7.0 and the enzyme concentration of 5 mg/mL,and the maximum load of 248 mg/g and the enzyme activity of 8 064 U/g were obtained.The enzyme activity was still above 69 ％ after seven recycles.关键词
碳纳米管/肉桂醛/壳聚糖/非共价修饰/固定化酶Key words
carbon nanotubes/cinnamaldehyde/chitosan/non covalent modification/immobilization of enzyme引用本文复制引用
刘威,贾承胜,张晓鸣,夏书芹..肉桂醛/壳聚糖功能化碳纳米管的制备及其固定脂肪酶的研究[J].食品与机械,2017,33(3):8-12,70,6.基金项目
江苏省自然科学基金(编号:BK20161133) （编号:BK20161133）
