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首页> 外文期刊>Food Chemistry >Immobilization of pectinase on the glass bead using polyaldehyde kefiran as a new safe cross-linker and its effect on the activity and kinetic parameters
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Immobilization of pectinase on the glass bead using polyaldehyde kefiran as a new safe cross-linker and its effect on the activity and kinetic parameters

机译：使用多醛酮菲兰作为新型安全交联剂将果胶酶固定在玻璃微珠上及其对活性和动力学参数的影响

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摘要

For the first time, polyaldehyde kefiran was applied to immobilize the pectinase on the glass bead and the finding was compared with free enzyme. Polyaldehyde kefiran, produced by periodate oxidation of kefiran, showed an aldehyde content of 23.6 +/- 0.9% that was confirmed by FTIR. The results showed although the optimum temperature (50 degrees C) was not changed by immobilization, the optimum pH was shifted from 5.0 to 5.5. In optimal conditions, the specific activity of the free and immobilized pectinase was 2.93 +/- 0.13 and 1.87 +/- 0.24 unit/mg, respectively. Also, the immobilized pectinase had a higher thermal and pH stability than free enzyme. K-m and V-max of the immobilized pectinase were higher and lower than the free enzyme, respectively. In addition, SEM and AFM images illustrated a completely non-uniform surface after enzyme immobilization on the glass bead, which seemed to be related to the polyaldehyde kefiran strands.
机译：第一次，将多醛酮兰用于将果胶酶固定在玻璃微珠上，并将发现结果与游离酶进行比较。通过高碘酸的高碘酸盐氧化制得的多醛酮菲兰的醛含量为23.6 +/- 0.9％，这是通过FTIR证实的。结果表明，尽管最佳温度（50℃）没有通过固定而改变，但是最佳pH从5.0移至5.5。在最佳条件下，游离和固定化果胶酶的比活性分别为2.93 +/- 0.13和1.87 +/- 0.24单位/ mg。同样，固定化的果胶酶比游离酶具有更高的热稳定性和pH稳定性。固定化果胶酶的K-m和V-max分别高于和低于游离酶。此外，SEM和AFM图像显示了酶固定在玻璃珠上后表面完全不均匀，这似乎与多醛kefiran链有关。

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  • 来源
    《Food Chemistry》 |2020年第30期|125777.1-125777.7|共7页
  • 作者

  • 作者单位

    Univ Tehran Dept Food Sci & Engn Bioproc & Biodetect Lab Karaj 3158777871 Iran;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Pectinase; Polyaldehyde kefiran; Glass bead; Immobilization; Kinetic parameters;

    机译：果胶酶;聚乙醛酮兰;玻璃弹珠;固定;动力学参数;

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