食品工业科技2018，Vol.39Issue(1)：1-5,10,6.DOI:10.13386/j.issn1002-0306.2018.01.001
明胶-壳聚糖-海藻酸钠凝胶包埋木瓜蛋白酶的研究
Study on encapsulation of papain prepared by gelatin-chitosan-sodium alginate gel
摘要
Abstract
Gelatin and chitosan-alginate gel were prepared by gelatin and modified gelatin respectively in this study,and the papain was encapsulated.The effects of gelatin-chitosan-sodium alginate concentration,CaCl2 concentration and pH value on hardness and enzyme activity were studied by single factor test and uniform design.The optimum conditions for the preparation of immobilized enzyme were as follows:optimization results of using gelatin:0.45％ gelatin,0.42％ chitosan,2.55％ sodium alginate,0.8 mol/L CaCl2,pH value was 7.5.Optimization results of using modified gelatin were as follows:0.45％ modified gelatin,0.15％ chitosan,2.55％ sodium alginate,0.8 mol/L CaCl2,pH value was 6.5.The results of the uniform design showed that the enzyme activity using modified gelatin was 37％ higher than that of gelatin,and the hardness was reduced by 35％.The activity of immobilized enzyme was improved by using modified gelatin,this study will lay a theoretical foundation for improving the activity of immobilized enzyme.关键词
明胶/改性/壳聚糖/海藻酸钠/固定化木瓜蛋白酶Key words
gelatin/modified/chitosan/sodium alginate/immobilized papain分类
轻工纺织引用本文复制引用
刘佳炜,王真,江雪雪,曹雁平..明胶-壳聚糖-海藻酸钠凝胶包埋木瓜蛋白酶的研究[J].食品工业科技,2018,39(1):1-5,10,6.基金项目
国家自然科学基金项目(31371722). （31371722）
