采用海藻酸钠明胶协同包埋、同时使用戊二醛交联制备固定化苋菜脂氢过氧化物裂解酶,考察了海藻酸钠、明胶浓度、CaCl2浓度、交联剂戊二醛浓度及交联时间等因素对固定化脂氢过氧化物裂解酶的影响;比较了固定化酶与游离酶的酶学性质。结果表明,制备固定化脂氢过氧化物裂解酶的最优条件为:海藻酸钠、明胶浓度分别为1.25%和0.5%,CaCl2浓度为8%,戊二醛浓度为1%,交联时间为20 min。固定化酶的最适温度、最适pH略有提高;温度稳定性、pH稳定性及贮藏稳定性显著提高。

A method for immobilizing Hydroperoxide lyase(HPL) from Amaranthus tricolor with sodium alginate,gelatin and glutaraldehyde was presented.The optimal conditions for the immobilization of the enzyme were as follows;concentration of sodium alginate,gelatin and CaCl2 was 1.25%,0.5% and 8% respectively;concentration of the crosslinking agent(glutaraldehyde) was 1% and the crosslinking time was 20 min.Compared with the free HPL,the optimal temperature and optimal pH of the immobilized enzyme increased to some extent,while the thermal stability,pH stability and storage stability increased greatly.