Food and Fermentation Industries >

2010 , Vol. 36 >Issue 05: 9 - 12

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.05.001

Food and Fermentation Industries

Study on the Co-immobilization and Properties of Bacillus megaterium β-galactosidase

  • Guo Zhi-hua ,
  • Zhao Liang ,
  • Cao Wen-gen ,
  • Gao Gui-zhen ,
  • Liao Hong-yan ,
  • Kong Jian
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Online published: 2010-05-25

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Abstract

In the study of effects on immobilized Bacillus megaterium HN7 β-galactosidase under different enzyme immobilization conditions and the physicochemical properties of the immobilized enzyme,we used chitosan as a carrier,and deployed embedding-linking co-immobilization method.The immobilized enzyme with the chitosan as the carrier showed high mechanical strength.The enzyme activity reached 79% of its initial activities after nine consecutive reactions,demonstrating the good operational stability of the immobilized enzyme.

Key words： β-galactosidase; immobilized enzyme; chitosan

Cite this article

Guo Zhi-hua , Zhao Liang , Cao Wen-gen , Gao Gui-zhen , Liao Hong-yan , Kong Jian . Study on the Co-immobilization and Properties of Bacillus megaterium β-galactosidase[J]. Food and Fermentation Industries, 2010 , 36(05) : 9 -12 . DOI: 10.13995/j.cnki.11-1802/ts.2010.05.001

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