Title: A study of the neutral proteinase's immobilization in sodium alginate
Abstract: The technology of neutral proteinase's immobilization in sodium alginate was illustrated,and some factors affecting the gel's quality were investigated. The result showed that the quality of immobilized proteinase was affected by sodium alginate concentration,the amount of immobilized enzyme,immobilized time and CaCl2 concentration. The optimum conditions selected by orthogonal experiments were 3.0% sodium alginate,the ratio of enzyme solution to sodium alginate 1:2,2. 5 h immobilization and 3.0% CaCl2. Finally the rate of immobilized enzyme and the activity of immobilized enzyme were as high as 97. 5% and 3 600 U/g respectively,and its stabilities of the heat and of the pH value were higher than those of free enzyme.
Publication Year: 2005
Publication Date: 2005-01-01
Language: en
Type: article
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