摘要
用２％海藻酸钠包埋市售活性干酵母粉所制备的固定化酵母细胞颗粒，其动力学特性研究结果表明：以蔗糖为底物，表观米氏常数ｋ＿ｍ＝１．５２ｍｏｌ／Ｌ；比游离酵母细胞大；最适温度范围扩宽，稳定性提高。固定化市售活性干酵母细胞颗粒，在２８℃，ｐＨ４．６，底物浓度１．５ｍｏｌ／Ｌ，搅拌转化反应２．０ｈ可获取蔗糖转化率达８０％以上。该凝胶颗粒在连续使用中表现出优良的机械强度，良好的再生能力和保存性能。
Marketing active-dring Yeast cells with invertase activityare immobilized by the entrapped cells in 2.0%sodium alginate gels for the production of invert sugar from sucrose. After immobilization of active-drying cells,it’s study results of the dynamics characteristic is shown:take sucrose as substrate,the apparent Michaelis constant(km)is increased the limits of optimum temperature enlarged and heat stability enhanced for the invertase.When the reaction is carried out under 28℃,pH4.6,1.5mol/L of the substrate concentration, stirred for 2.0 hours continuous conversion in batch; and proved stable Enzyme activity fairly,the rate of the sucrose conversion comes to around 80%. This gelled beads in continuoua use have good mechanical strength and the ability of reproduct of beads,and preserving property.
出处
《天津商学院学报》
1994年第3期11-15,共5页
Journal of Tianjin University of Commerce
关键词
固定化
活性干酵母
转化糖
酵母
immobilization active-dring yeast invert:ase activity sucrose invert sugar
