FAN San-hong, TIAN He-he, CHAI Li-ping, LIU Huan-huan, LI Chen. Optimization of peroxidase immobilization conditions from Chenopodium quinoa bran using response surface methodology[J]. Science and Technology of Food Industry, 2017, (13): 197-201. DOI: 10.13386/j.issn1002-0306.2017.13.037
Citation: FAN San-hong, TIAN He-he, CHAI Li-ping, LIU Huan-huan, LI Chen. Optimization of peroxidase immobilization conditions from Chenopodium quinoa bran using response surface methodology[J]. Science and Technology of Food Industry, 2017, (13): 197-201. DOI: 10.13386/j.issn1002-0306.2017.13.037

Optimization of peroxidase immobilization conditions from Chenopodium quinoa bran using response surface methodology

  • The peroxidase extracted from Chenopodium quinoa bran were fixed by the method of embedment, using the peroxidase from Chenopodium quinoa as raw materials, 0.2% of polyvinyl alcohol and 3% of sodium alginate as the carrier, Ca Cl2 solution as fixative.On the basis of single factor experiments, the response surface methodology was employed to optimize the related influential immobilization conditions of peroxidase from Chenopodium quinoa bran. The results of optimum immobilization conditions were as follow: CaCl2 concentration of 7%, immobilization time of 26 min, the ratio of carrier to peroxidase of 1.25 ∶ 1 ( m L/m L) . With these conditions, the optimum activity of immobilization peroxidase from Chenopodium quinoa were obtained, and the activity of the peroxidase was 416.5 U. The experimental value was in high agreement with the predicted value ( 417.4 U) , which showed the validity of this response model.
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