基于乳化液体系脂肪酶球形酶的制备

Preparation of Lipase Spherezymes Based on Emulsion

摘要:

在含有脂肪酶的油包水（W/O）乳化液体系中添加交联剂，经乳化交联后通过离心分离得到脂肪酶球形酶颗粒，研究了不同交联剂、交联时间和酶液质量浓度对球形酶活性的影响，得到制备脂肪酶球形酶的适宜条件为：以体积比1︰1的25%(v/v)戊二醛溶液与3%(v/v)聚乙烯亚胺溶液，在室温下反应5min而形成的Glu-PEI共聚物为交联剂，交联2h，酶质量浓度为50g/L时形成的球形酶酶活残留率最高达到86.3%。

Abstract:

Through adding cross-linking agent into water-in-oil (W/O) emulsion system of Lipase solution, Lipase spherezymes is formed after emulsifying cross-linked by centrifugation. This paper studies different cross-linking agents, different cross-linking time and different enzyme mass concentration to the affect of spherezymes activity. This paper concludes that the suitable condition of making Lipase spherezymes is: 25% glutaraldehyde solution and 3% polyethyleneimine solution are allowed to react for 5min in a 1︰1 volumetric ratio at room temperature, then the Glu-PEI copolymer is formed and used for cross-linking agent of Lipase spherezymes, and cross-linking time is 2 hour and enzyme concentration is 50g/L, the residual ratio of the Lipase spherezymes activity is up to 86.3%.