CHARACTERIZATION OF IMMOBILIZED CATALASES AND THEIR APPLICATION IN PASTEURIZATION OF MILK WITH H2O2

被引：52

作者：

AKERTEK, E ^{[1
]}

TARHAN, L ^{[1
]}

机构：

[1] DOKUZ EYLYL UNIV,FAK EGITIM,FAC EDUC,DEPT CHEM,35150 BUCA,TURKEY

来源：

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY | 1995年 / 50卷 / 03期

关键词：

IMMOBILIZED CATALASE; MODIFIED SIO2; ALGINATE; GAMMA-CARRAGEENAN; COLD PASTEURIZATION;

D O I：

10.1007/BF02788099

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The catalase (from Aspergillus niger) has been immobilized by a chemical method on the pous SiO2 modified with gamma-aminopropyltrietoxysilane, followed with glutaraldehyde and by a physical method in alginate and gamma-carrageenan gel. Optimum support:enzyme ratios and pH values were determined for modified SiO2 in a series of immobilization reactions of catalase in the presence of the crosslinking agent glutaraldehyde, and for alginate and gamma-carrageenan in the presence of hemoglobin and bovine serum albimine, pH and temperature-dependent activity variations and the stability properties of immobilized catalase preparations were investigated. Rate constants for H2O2 decomposition and catalase deactivation were determined. The decomposition rate of H2O2 used in the cold pasteurizatioan of milk were investigated in a discontinuous batch type reactor system. Activity half-lives of immobilized catalase were determined.

引用

页码：291 / 303

页数：13

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