Food and Fermentation Industries >

2010 , Vol. 36 >Issue 12: 10 - 14

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.12.011

Food and Fermentation Industries

Immobilization of Hydroperoxide Lyase from Amaranthus tricolor with Sodium Alginate-gelatin and Glutaraldehyde

  • Xue Qing-hai ,
  • Xu Liang ,
  • Mu Wan-meng ,
  • Jiang Bo ,
  • Hua Yu-fei
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Online published: 2010-12-25

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Abstract

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.

Key words： sodium alginate; gelatin; glutaraldehyde; hydroperoxide lyase; immobilization; enzymatic characterization

Cite this article

Xue Qing-hai , Xu Liang , Mu Wan-meng , Jiang Bo , Hua Yu-fei . Immobilization of Hydroperoxide Lyase from Amaranthus tricolor with Sodium Alginate-gelatin and Glutaraldehyde[J]. Food and Fermentation Industries, 2010 , 36(12) : 10 -14 . DOI: 10.13995/j.cnki.11-1802/ts.2010.12.011

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