固定化木瓜蛋白酶的制备和性质研究

多孔硅球固定化木瓜蛋白酶具有热增活性 .本文在前文研究的基础上 ,用载体交联法制备了甲壳胺固定化木瓜蛋白酶和纤维素固定化木瓜蛋白酶 .考察了固定化pH值、戊二醛浓度和给酶量对固定化木瓜蛋白酶活力的影响 .研究了固定化木瓜蛋白酶的性质 ,特别是热稳定性和耐热性 ,并与溶液酶和多孔硅球固定化木瓜蛋白酶进行了比较 .所制得的甲壳胺固定化木瓜蛋白酶和纤维素固定化木瓜蛋白酶的最适反应温度均达到了 80℃ ;90℃温育 1h后固定化酶的活力保持在 95 %以上 ;70℃温育处理 5h和 6h后固定化酶的活力也仍能保持在 90 %以上 .固定化木瓜蛋白酶的热稳定性和耐热性得到了显著提高

STUDIES ON THE PREPARATION AND CHARACTERIZATION OF IMMOBILIZED PAPAIN

Papain was immobilized on porous silica beads,chitosan and cellulose by cross linking with glutaraldehyde.Thermal activation of immobilized papain on porous silica beads has been first found and reported by us.In this article,the factors related with the activity of the immobilized papain on chitosan and cellulose,such as pH of the immobilized reaction,concentration of glutaraldehyde and amount of papain were studied.We also studied the characters of these immobilized papain,comparing with native papain and immobilized papain on porous silica beads.Thermal stability and durability on heating were emphasized.Their optimum reaction temperature were 80℃.After incubation at 90℃ for 1h,the activity of these immobilized papain was retained above 95%.After incubation at 70℃ for 5h or 6h,the activity of immobilized papain was also retained above 90%.These results showed that thermal stability and durability on heating of immobilized papain on chitosan and cellulose were improved considerably.