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《Journal of Nanchang University(Natural Science)》 2010-03
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Immobilization of β-Fructofuranosidase from Aspergillus japonicus

ZHANG Yuan-yuan,NIE Shao-ping,WAN Cheng,XIE Ming-yong(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)  
The β-fructofuranosidase from Aspergillus japonicus were immobilized by sodium alginate embedding method,gelatin-sodium alginate embedding method and glutaraldehyde-sodium alginate crosslinking method,respectively.Results showed that when the concentration of sodium alginate was 3 g/100 mL,the enzyme activity was 800 U/mL,the concentration of CaCl2 solution was 1 g/100 mL,immobilized for 15 min,the enzyme recovery was 54.32%.After adding the gelatin concentration of which was 3 g/100 mL,the enzyme recovery reached 69.23%;The immobilized enzyme crosslinked with glutaraldehyde concentration of which was 0.3 g/100 mL for 15 min,the enzyme recovery was 62.31%.The immobilized enzyme produced by glutaraldehyde-sodium alginate crosslinking method was very stabilizing.The relative enzyme recovery was over 80%,after using for 10 times.Under the consideration of application in industrial production,operational stability of immobilized enzyme,the glutaraldehyde-sodium alginate crosslinking method was better.
【Fund】: 教育部长江学者和创新团队发展计划项目(IRT0540);; 食品科学与技术国家重点实验室目标导向资助项目(SKLF-MB-200806)
【CateGory Index】: Q814.2
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