糖对溶胶-凝胶法固定化脂肪酶CALB的影响

GAO Jing; TAN Wenli; HUANG Zhihong; LI Weijie; HE Ying

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糖对溶胶-凝胶法固定化脂肪酶CALB的影响

更新时间：2025-12-10

- 糖对溶胶-凝胶法固定化脂肪酶CALB的影响
- CIESC Journal Issue 12, (2007)
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- Online First：05 December 2007，
  
  Published：05 December 2007
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GAO Jing, TAN Wenli, HUANG Zhihong, et al. 糖对溶胶-凝胶法固定化脂肪酶CALB的影响[J]. CIESC Journal, 2007, (12).
DOI：

GAO Jing, TAN Wenli, HUANG Zhihong, et al. 糖对溶胶-凝胶法固定化脂肪酶CALB的影响[J]. CIESC Journal, 2007, (12). DOI：

摘要

选择糖类物质作为sol-gel法固定脂肪酶Candida antarctic lipase B，CALB）过程的保护剂，研究了蔗糖、葡萄糖、海藻糖、木糖、麦芽糖、乳糖等糖分子对固定化酶活的影响，结果显示：添加木糖、海藻糖、葡萄糖进行固定化后CALB的活性较高，其中加入木糖的作用最为显著，CALB的活性最高。并借助红外分析、热分析研究了木糖对CALB脂肪酶的作用机理。认为木糖对CALB的保护作用为：木糖分子的羟基同酶的酰胺基形成了氢键

而且木糖分子与酶分子之间还发生了其它相互作用，糖分子能够紧密地包裹在酶分子周围

使酶分子得到很好的保护，脂肪酶CALB的活性和热稳定性均有所提高。

Abstract

Sugar was selected for protecting Candida antarctic lipase B entrapped in sol-gel glass matrix. The activities of immobilized CALB influenced by sucrose

glucose

trehalose

xylose and maltose were investigated. The result showed that trehalose

glucose and xylose were the best protector for lipase CALB. By means of infrared spectrometry and differential scanning calorimeter，the protection mechanism of immobilized CALB by xylose was studied. The results showed that xylose bonded with lipase provided significant improvement in the stability of entrapped CALB.

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