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Preparation and Properties of Immobilized Flavourzyme
on Globular Cross鄄linked Chitosan
SHI Guangbo1 ,摇 MA Yanfang1 ,摇 ZHENG Minggang2 ,摇 SUN Zhongtao1,*
(1. College of Life Science, Shandong Agricultural University, Taian 271018,China;
2. Key Lab of Marine Bioactive Substance and Modern Analytical Technique of State Oceanic
Administration, Qingdao 266000,China )
Abstract: The preparation and properties of immobilized flavourzyme on globular cross鄄linked chitosan,
with glutaraldehyde as crosslinking agent, were investigated. The optimal concentration of chitosan,
NaOH and glutaraldehyde was 2郾 5% , 3% , and 0郾 5% , respectively, and the optimal crosslinking time
was 6 h. The optimal flavourzyme dosage was 40 mg / g carrier, and the optimal immobilizing reaction tem鄄
perature, pH, and time was 35 益, pH 5郾 5, and 10h, respectively. After immobilized, the optimal reac鄄
tion temperature of flavourzyme was improved from 50 益 to 70 益, and the optimal pH value was im鄄
proved from 7郾 0 to 8郾 0. Moreover, the ranges of temperature and pH for keeping the higher enzyme ac鄄
tivity had been extended. The stability of storage and operation of the immobilized flavourzyme was good
enough to be reused for many times, which suggested that the immobilized flavourzyme was suitable for
the wide applications in industry.
Key words: flavourzyme; immobilization; globular cross鄄linked chitosan; enzymatic properties
( 责任编辑: 李摇 宁)
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