中国食品学报2017，Vol.17Issue(1)：118-125,8.DOI:10.16429/j.1009-7848.2017.01.015
壳聚糖固定化胃蛋白酶的工艺优化及稳定性研究
Research on Process Optimization and Stability of Immobilized Pepsin by Chitosan
摘要
Abstract
The pepsin was immobilized by chitosan and interacted by glutaraldehyde.The preparation of immobilized pepsin was optimized by response surface method.Properties of immobilized pepsin were also studied.The results showed that the optimal immobilization conditions were:concentration of chitosan 2.50％,immobilized on the carrier for 3.40 h,immobilized temperature 35 ℃.The recovery of the immobilized pepsin can reach 74.38％ ± 0.13％ at the optimum conditions.Relative activity of immobilized pepsin keeps in 70.03％-74.22％ at the temperature of 30-60 ℃,and at pH 1.5-4.0,the relative activity of immobilized enzyme can keep in 70.33％-83.67％.The optimum reactive temperature and pH of immobilized pepsin is 55 ℃,3.0 respectively.The immobilized pepsin activity after repeated use four times can still be maintained more than 50％.Five weeks later,the activity of the immobilized pepsin was also high after storage at 4 ℃.In conclusion,the immobilized pepsin has a stability to heat,acid and alkali.The storage and operational stability of the optimum immobilized pepsin are well.关键词
壳聚糖/胃蛋白酶/固定化/稳定性Key words
chitosan/pepsin/immobilized enzyme/enzymatic property引用本文复制引用
黄程,蔡林林,童晓倩,史青青,罗红宇..壳聚糖固定化胃蛋白酶的工艺优化及稳定性研究[J].中国食品学报,2017,17(1):118-125,8.基金项目
海洋公益性行业科研专项(201305013) （201305013）
