作　　者： ;

机构地区： 广东工业大学轻工化工学院

出　　处： 《粮油食品科技》 2007年第4期38-39,48,共3页

摘　　要： 探讨脂肪酶在固定化过程中,几种糖类物质对酶活的保护作用。采用壳聚糖涂层法固定化脂肪酶,加入不同种类的糖液,干燥后用橄榄油法检测脂肪酶的酶活力。在没有糖类物质作为保护剂的情况下,戊二醛浓度在7.5%、交联温度在25℃、pH值为8.0时获得的固定化酶活最高,加入0.5M浓度的糖溶液,可以有效提高固定化酶活力的回收率。糖类保护剂都可以在酶的固定化过程中有效保护酶活。 To investigate the effects of several saccharides on the stability of immobilized lipase. Chitosan coat carrier were used for immobilized lipase. By the titrimetrie method using olive oil as the substrate, lipase activity was obtained. The optimum conditions of erosslinking porcine pancreas lipase to ehitosan coat carrier was given when the content of glutaraldehyde was 7.5 %, the temperature was 25 ℃ and pH of erosslinking reaction was 8.0 without saeeharides. Then 0.5M saeeharides was added. The recovery rate was much better than no saeeharides protective effects. Activity of lipase was enhanced when saeeharides were added during enzyme immobilized.

关 键 词： 糖类物质 脂肪酶 保护

领　　域： [轻工技术与工程] [轻工技术与工程]