2008•Science and Technology of Food IndustryRequires access

Study on characterization and kinetics of immobilized lipase

Tang Gong

Abstract

Lipase was immobilized on magnetic composite microsphere by physical adsorption.Different factors which effect enzymatic activities were investigated by measuring the hydrolysis of olive oil,and comparative studies of pH,temperature,thermal stability and apparent Km between free lipase and immobilized lipase were conducted.The value of apparent Km of immobilized lipase was lower than that of free lipase.The optimum pH and temperature of the immobilized lipase were 8.0 and 50℃.Meanwhile,the immobilized lipase had a good thermal stability,adaptability and reusability.

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Key concepts: Lipase, Hydrolysis, Chemistry, Thermal stability, Immobilized enzyme, Chromatography, Adsorption, Chemical engineering