| 强化海藻酸钠凝胶制备固定化酶 |
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| 引用本文： | 郑婉玲,邹云珍,臧向莹. 强化海藻酸钠凝胶制备固定化酶[J]. 工业微生物, 1998, 0(3) |
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| 作者姓名： | 郑婉玲 邹云珍 臧向莹 |
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| 作者单位： | 广东省微生物研究所 |
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| 摘 要： | 为了确定生产帕拉金糖（异麦芽酮糖）的固化酶最佳条件，在固化材料和固化方法上进行多项试验。结果表明：使用添加剂强化海藻酸钙凝胶包埋整个细胞酶，固化效果最佳，固化酶的酶活为３０～６０ｕ／ｇ，蔗糖平均转化率８５％，最高转化率９５％，实验室中固化酶连续转化半衰期长达４５ｄ。
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| 关 键 词： | 帕拉金糖（异麦芽酮糖）；固化酶 |
Preparation of Immobilized Enzyme by Strengthened Na alginate Agglutination |
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| Zheng Wanling,Zhou Yunzhen,Zang Xiangying. Preparation of Immobilized Enzyme by Strengthened Na alginate Agglutination[J]. Industrial Microbiology, 1998, 0(3) |
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| Authors: | Zheng Wanling Zhou Yunzhen Zang Xiangying |
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| Abstract: | In order to determine the optimum immobilized conditions for producing palatinose, the material and method of immobilized enzyme were investigated. Experimental results showed that adding stuffed strong Ca alginate agglutination was most effective for immobilization. The enzyme activity of immobilized enzyme was 30-60 u/g. The average conversion rate of sucrose was 85% and the highest was 96%. The half life of immobilized enzyme was 45 days. |
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| Keywords: | Palatinose Immobilized enzyme |
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