| 纳米球形聚电解质刷固定化酶合成及性质表征研究 |
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| 引用本文： | 熊科,高思宇,柳佳芸,邓蕾,裴鹏钢,李秀婷.纳米球形聚电解质刷固定化酶合成及性质表征研究[J].北京工商大学学报(自然科学版),2019,37(2):28-35. |
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| 作者姓名： | 熊科 高思宇 柳佳芸 邓蕾 裴鹏钢 李秀婷 |
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| 作者单位： | 北京工商大学 北京食品营养与人类健康高精尖创新中心/北京市食品添加剂工程技术研究中心/ 食品质量与安全北京实验室/北京市食品风味化学重点实验室, 北京 100048,北京工商大学 北京食品营养与人类健康高精尖创新中心/北京市食品添加剂工程技术研究中心/ 食品质量与安全北京实验室/北京市食品风味化学重点实验室, 北京 100048,北京工商大学 北京食品营养与人类健康高精尖创新中心/北京市食品添加剂工程技术研究中心/ 食品质量与安全北京实验室/北京市食品风味化学重点实验室, 北京 100048,北京工商大学 北京食品营养与人类健康高精尖创新中心/北京市食品添加剂工程技术研究中心/ 食品质量与安全北京实验室/北京市食品风味化学重点实验室, 北京 100048,北京工商大学 北京食品营养与人类健康高精尖创新中心/北京市食品添加剂工程技术研究中心/ 食品质量与安全北京实验室/北京市食品风味化学重点实验室, 北京 100048,北京工商大学 北京食品营养与人类健康高精尖创新中心/北京市食品添加剂工程技术研究中心/ 食品质量与安全北京实验室/北京市食品风味化学重点实验室, 北京 100048 |
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| 摘 要： | 为研究用光乳液聚合法合成以聚苯乙烯为核、接枝丙烯酸为单体的纳米球形聚电解质刷,采用透射电子显微镜、傅里叶红外光谱、核磁共振氢谱及激光粒度仪对微球结构进行表征,并以球刷为载体,对碱性蛋白酶进行固定化研究。结果表明:制备的纳米球形聚电解质刷载体平均粒径为80nm左右,尺寸均一,分散性良好。碱性蛋白酶优化固定化条件为缓冲液pH值9.0、固定化时间6h、酶液添加量1.2mg/mL。固定化酶与游离酶比较,最适pH值由游离酶的11.0变化为9.0,最适反应温度由游离酶的45℃提高到60℃,且热稳定性、酸碱稳定性均较游离酶有所提高。经纳米球形电解质刷固定化的碱性蛋白酶,酶的应用范围扩大,更有利于工业化生产。
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| 关 键 词： | 纳米球形聚电解质刷 碱性蛋白酶 固定化酶 游离酶 酶学性质 |
| 收稿时间： | 2019/3/1 0:00:00 |
Study on Synthesis and Characterization of Nano-Spherical Polyelectrolyte Brush Immobilized Enzyme |
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| XIONG Ke,GAO Siyu,LIU Jiayun,DENG Lei,PEI Penggang and LI Xiuting.Study on Synthesis and Characterization of Nano-Spherical Polyelectrolyte Brush Immobilized Enzyme[J].Journal of Beijing Technology and Business University:Natural Science Edition,2019,37(2):28-35. |
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| Authors: | XIONG Ke GAO Siyu LIU Jiayun DENG Lei PEI Penggang and LI Xiuting |
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| Institution: | Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Engineering and Technology Research Center of Food Additives/Beijing Laboratory for Food Quality and Safety/Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University,Beijing 100048, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Engineering and Technology Research Center of Food Additives/Beijing Laboratory for Food Quality and Safety/Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University,Beijing 100048, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Engineering and Technology Research Center of Food Additives/Beijing Laboratory for Food Quality and Safety/Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University,Beijing 100048, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Engineering and Technology Research Center of Food Additives/Beijing Laboratory for Food Quality and Safety/Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University,Beijing 100048, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Engineering and Technology Research Center of Food Additives/Beijing Laboratory for Food Quality and Safety/Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University,Beijing 100048, China and Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Engineering and Technology Research Center of Food Additives/Beijing Laboratory for Food Quality and Safety/Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University,Beijing 100048, China |
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