JIANG Hang-yu, ZHANG Tao, JIANG Bo, MU Wan-meng, MIAO Ming. Preparation and characterization of immobilized arginine deiminase[J]. Science and Technology of Food Industry, 2017, (12): 129-134. DOI: 10.13386/j.issn1002-0306.2017.12.024
Citation: JIANG Hang-yu, ZHANG Tao, JIANG Bo, MU Wan-meng, MIAO Ming. Preparation and characterization of immobilized arginine deiminase[J]. Science and Technology of Food Industry, 2017, (12): 129-134. DOI: 10.13386/j.issn1002-0306.2017.12.024

Preparation and characterization of immobilized arginine deiminase

  • Arginine deiminase (ADI) was immobilized on 7 kinds of ion-exchange resins, in which D301-G was the best material for the immobilization. And the enzyme was immobilized by cross-linkage of glutaraldehyde. After single-factor experiments, the optimal immobilized conditions were enzyme load of 156 U/g resin, 4-hour absorption at 28 ℃, p H4.0, the glutaraldehyde concentration of 0.07% and 4-hour cross-linking action at 4 ℃. Besides, the activity recovery yield of the immobilized enzyme reached above 85%.The optimal temperature and p H of the immobilized enzyme was 50~60 ℃ and 5.0~5.5, respectively, and it presented higher thermostability and higher Kmthan that of the free enzyme. The immobilized enzyme retained 57.7% of its initial enzyme activity after reuse for eight times. The results showed the enzyme immobilized which provided a technical basis for the application of arginine deminase industrially continuously producing citrulline.
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