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当前位置: 首页 > 文章 > 氨基化Fe_3O_4-SiO_2固定化磷脂酶A_1 食品科学 2019 (10) 84-91
Position: Home > Articles > Immobilization of Phospholipase A_1 on Amino-Modi?ed Fe_3O_4-SiO_2 FOOD SCIENCE 2019 (10) 84-91

氨基化Fe_3O_4-SiO_2固定化磷脂酶A_1

作  者：
李进红;操丽丽;庞敏;潘丽军;侯志刚;水龙龙;鲍赛;姜绍通
单  位：
合肥工业大学食品与生物工程学院安徽省农产品精深加工重点实验室
关键词：
磷脂酶A1;磁性纳米粒子;固定化
摘  要：
以磁性Fe_3O_4-SiO_2纳米颗粒为载体,研究固定化条件对磷脂酶活力的影响,通过响应面试验得到最优固定化条件为:固定化pH 6.7、固定化温度30℃、固定化时间7.9 h、戊二醛质量分数8.3%、加酶量8.2 mL/50 mg,在此条件下酶活力回收率能达到63.6%,蛋白固载率68%。并对制备的固定化磷脂酶的化学组分、形态结构和粒径进行分析,结果表明磷脂酶固定化效果较好,粒径均一,载体平均粒径为200 nm左右。固定化酶热稳定性、pH值稳定性和贮藏稳定性增强,最适反应温度为50℃,最适pH 6.0,重复操作10次后保留60%以上的初始酶活力。
译  名：
Immobilization of Phospholipase A_1 on Amino-Modi?ed Fe_3O_4-SiO_2
作  者：
LI Jinhong;CAO Lili;PANG Min;PAN Lijun;HOU Zhigang;SHUI Longlong;BAO Sai;JIANG Shaotong;Key Laboratory for Agriculture Products Processing of Anhui Province, School of Food and Biological Engineering,Hefei University of Technology;
单  位：
LI Jinhong%CAO Lili%PANG Min%PAN Lijun%HOU Zhigang%SHUI Longlong%BAO Sai%JIANG Shaotong%Key Laboratory for Agriculture Products Processing of Anhui Province, School of Food and Biological Engineering,Hefei University of Technology
关键词：
phospholipase A1;;magnetic nanoparticles;;immobilization
摘  要：
In this investigation, Fe_3O_4-SiO_2 magnetic nanoparticles were used as a carrier to study the effects of different operating conditions on the immobilization of phospholipase A1. The optimal conditions determined using response surface methodology were as follows: pH 6.7, temperature 30 ℃, immobilization time 7.9 h, glutaraldehyde concentration 8.3%, and amount of enzyme 8.2 mL/50 mg. Under these conditions, the recovery of enzymatic activity was as high as 63.6% and the percentage of protein immobilization was 68%. The chemical composition, morphological structure and particle size of the immobilized phospholipase were characterized. The results showed that the ef?ciency of phospholipase immobilization was good; uniform particle size distribution was observed with a mean particle size of about 200 nm. The thermal, pH and storage stability of the immobilized enzyme were enhanced relative to the free one. The optimum reaction temperature for the immobilized enzyme was 50 ℃ and optimum pH 6.0. Over 60% of the enzymatic activity remained after tenth repeated use.

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