Study on immobilization of wheat bran esterase with fibre membrance

Authors

YE Lin, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
JIANG Lu, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
SHEN Guanghui, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
LI Shanshan, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
WU Hejun, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
ZHANG Zhiqing, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China

Abstract

Taking the plant-esterase from wheat bran as the enzyme source, comparing the physical adsorption method and the cross-linking with adsorption methods, and the glass fiber film as adsorption carrier, and then exploreed the optimum conditions for immobilization use enzyme activity recovery as the evaluation index. On the basis of single-factors experiments, the Box-behnken center-united experimental design principles were used to design the experiment and the response surface analysis of 3 factors (the buffer’s pH, immobilized time and immobilized temperature) and the interactive effect on immobilization. The optimum immobilized conditions were confirmed as followed: phosphate buffer’s pH 7.0, immobilized time 4 h, and immobilized temperature 29 ℃. Based on these conditions, the detection value of the enzyme recovery rate was 28.21%, and its verified value was 27.51%. The study provides a technical reference for rapid determination of organophosphorus and carbamate pesticide residues use immobilized wheat bran esterase.

Publication Date

10-28-2016

First Page

63

Last Page

68

DOI

10.13652/j.issn.1003-5788.2016.10.014

Recommended Citation

Lin, YE; Lu, JIANG; Guanghui, SHEN; Shanshan, LI; Hejun, WU; and Zhiqing, ZHANG (2016) "Study on immobilization of wheat bran esterase with fibre membrance," Food and Machinery: Vol. 32: Iss. 10, Article 14.
DOI: 10.13652/j.issn.1003-5788.2016.10.014
Available at: https://www.ifoodmm.cn/journal/vol32/iss10/14

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