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2013 (Vol. 5, Issue: 07)
Article Information:

The Effect of Glutaraldehyde Cross-Linking on the Enzyme Activity of Immobilized &beta-Galactosidase on Chitosan Bead

He Chen, Qiuhong Zhang, Yichao Dang and Guowei Shu
Corresponding Author:  Guowei Shu 

Key words:  &beta-galactosidase, chitosan, cross-linking, enzyme immobilized, , ,
Vol. 5 , (07): 932-935
Submitted Accepted Published
March 30, 2013 April 15, 2013 July 05, 2013
Abstract:

The effect of glutaraldehyde solution concentration, cross-linking time, cross-linking pH and cross-linking temperature on the enzyme activity of the immobilized &beta-galactosidase on Chitosan beads were studied. The enzyme activity was measured after immobilized by detecting the absorbance value at 420 nm.The results were as follows: the immobilized enzyme activity reached the maximum when the concentration of glutaraldehyde solution was 0.3%.The immobilized enzyme had optimal cross-linking time of 3h, optimal cross-linking pH of 6.5, optimal cross-linking temperature of 25C, under these conditions, the immobilized enzyme activity reached 101, 96, 90 U/g, respectively.
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  Cite this Reference:
He Chen, Qiuhong Zhang, Yichao Dang and Guowei Shu, 2013. The Effect of Glutaraldehyde Cross-Linking on the Enzyme Activity of Immobilized &beta-Galactosidase on Chitosan Bead.  Advance Journal of Food Science and Technology, 5(07): 932-935.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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