摘要
目的研究淀粉酶型时间一温度指示剂（TTI）及酶经固定化后体系稳定性。方法以淀粉酶反应体系为基础，确定在时间为4～5d内，温度为4℃的条件下指示剂最佳配比，再应用固定化酶技术，观察固定化酶的凝固性．测定其酶活性能以及应用于TTI中的吸光值随时间变化曲线。结果确定了淀粉酶型TTI体系配方．酶经固定后酶活有所下降。但吸光值变化更平稳。结论得到了应用于4℃时的时间一温度指示剂最佳酶固定化条件，以糊精（质量浓度为40g/L）和碘（质量分数为0．1％）为底物，琼脂固定化酶液（质量分数为3％）为反应物，该条件下得到最适pH值为6．0，最适温度为55cc．此时指示剂稳定性最佳．体系颜色变化与时间最理想。
Objective To explore amylase time-temperature indicator（TTI） and its stability properties with the immobilized enzyme. Methods Based on the reaction of amylase, the optimal formula of the indicator at 4 ℃ and within 4 - 5 d was deter- mined. After the employment of enzyme immobilization technology, the coagulation was observed, the enzyme activity and the absorbance value change with time curve when it was applied in T＇FI were analyzed. Results TI＇I formula was determined, and the activity decreased after the amylase was immobilized, but the absorbance value changed more smoothly. Conclusion The best formula applied to TTI at 4 ℃ was using 40 g/L malt batter and 0.1% Iodine as the substrates, 3% agar immobilization enzyme solution as reactant, with the optimal pH value and temperature of 6.0 and 55 ℃, respectively. In this case, the high- est stability and the optimal time and color changes were achieved.
出处
《包装工程》
CAS
CSCD
北大核心
2014年第7期60-65,138,共7页
Packaging Engineering
基金
留学回国人员科研启动基金项目
