机构地区: 安徽农业大学茶与食品科技学院茶叶生物化学与生物技术教育部农业部重点实验室
出 处: 《食品与发酵工业》 2004年第6期6-9,共4页
摘 要: 以黑曲霉发酵产生的 β 葡萄糖苷酶为酶源 ,用蚕丝素蛋白为载体 ,研究了 β 葡萄糖苷酶的固定化及固定化后酶的性质。结果表明 ,采用共价法把 β 葡萄糖苷酶固定在丝素蛋白膜上 ,固定后的 β 葡萄糖苷酶膜性质稳定 ,活力回收率为 5 6 3 %,固定化后酶的最适 pH值没有明显改变 ,但最适反应温度由固定化前的 5 0℃升高到固定化后 70℃ ,酶的酸碱稳定性和热稳定性均有明显提高。 In this paper, we described the preparation and characteristics of an immobilized β glucosidase obtained by fermentation of Aspergillus niger which was covalent cross linked on the silk fibroin membrane with an activity recovery of 56 3% It was demonstrated that the immobilized β glucosidase was stable during one month period storage Both the pH and thermal stability of β glucosidase increased after it is immobilized, and the optimal temperature increased from 50℃ to 70℃, while optimal pH showed no obvious variation