Preparation and stability of glucoamylase immobilized on porous starch graft copolymer beads

被引：0

作者：

Wu, YG ^{[1
]}

Ge, YB ^{[1
]}

Sun, WT ^{[1
]}

Wang, SY ^{[1
]}

Zhou, H ^{[1
]}

Li, W ^{[1
]}

机构：

[1] Jilin Univ, Dept Mol Biol, Changchun 130023, Peoples R China

来源：

CHEMICAL JOURNAL OF CHINESE UNIVERSITIES-CHINESE | 1998年 / 19卷 / 08期

关键词：

porous starch graft copolymer beads; immobilized glucoamylase; enzyme stability;

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Glucoamylase from Aspergillus niger(EC 3.2.1.3) was immobilized on porous starch graft copolymer beads (PSGC) which were synthesized in our laboratory, Some of the factors which influence the activity of the immobilized enzyme and the stability of the immobilized enzyme were investigated. The activity and special activity is 1 340 IU per gram dry gel and 58.1 IU per millgram protein respectively when GA was immobilized under best condition found by ourselves, The optimium pH of the immobilized glucoamylase shifted 1.2 unit towards basic direction as compared to that of soluble enzyme, The thermostability of immobilized glucoamylase is longer than that of soluble enzyme, the operational half-life of immobilized glucoamylase was 28 d and 8 d with 20% dextrin as substrate at 55 degrees C and 60 degrees C, respectively.

引用

页码：1346 / 1348

页数：3

共 8 条

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