皱纹假丝酵母
脂肪酶
壳聚糖
化学
异戊醇
乙酸异戊酯
风味
固定化酶
色谱法
酶
热稳定性
乙酸乙酯
有机化学
酒
生物化学
作者
Gülay Bayramoğlu,Ömür Çelikbıçak,Murat Kılıç,M. Yakup Arıca
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-07-27
卷期号:366: 130699-130699
被引量:58
标识
DOI:10.1016/j.foodchem.2021.130699
摘要
In this work, magnetic chitosan (MCH) beads were synthesized by phase-inversion method, and grafted with polydopamine (PDA) and then used for direct immobilization of Candida rugosa lipase by Schiff base reaction. The amount of immobilized enzyme and the retained activity were found to be 47.3 mg/g and 72.8%, respectively, at pH 7.0, and at 25 °C. The apparent Km (9.7 mmol/L), and Vmax (384 U/mg) values of the immobilized lipase were significantly changed compared to the free lipase. The [email protected] was better thermal and storage stability at different temperatures than those of the free lipase. In hexane medium, the esterification reaction results showed that the maximum conversions of isoamylalcohol and isopentyl alcohol to isoamyl acetate and isopentyl acetate using the [email protected] were found to be 98.4 ± 1.3% and 73.7 ± 0.7%, respectively. These results showed that the [email protected] can be used as an operative immobilized enzyme system for many biotechnological applications.
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