2010•Science and Technology of Food IndustryRequires access
Immobilization of papain on flexible polyethylenamine chain modified chitosan microspheres
Hongyan Wang, Zhu Jian-xing, Wanzhong Zhang, Ying Yang
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Abstract
Monodisperse chitosan microspheres in the range 220μm to 300μm were prepared as support matrix for immobilized enzyme by phase-inversion suspension cross-linking technique firstly,then flexible polyethylenamine chain modified chitosan microspheres with more amino group content and better mechanical resistance were prepared by reaction of polyethyleneamine and epoxy-activated chitosan.Papain was immobilized on the support.The apparent activity of the immobilized Papain reached 313U/g under those immobilization conditions:pH 8.0,and reaction time 25h at room temperature.The most recovery of immobilized Papain activity reached 61.5%,which was about 2.3 times that as immobilization on pure chitosan microsphere.The properties of the immobilized papain were also studied.The best application temperature and pH were 65℃and 8.0 respectively.When used continuously for 6~7 times,the activity of the immobilized papain would fall by nearly half.