Preparation method of immobilized aminoacylase and product and application thereof
An aminoacylase and amino acid technology, which is applied in the fields of immobilization on/in organic carriers, chemical industry, sustainable manufacturing/processing, etc., can solve the problems of high price, poor fluidity, and affecting enzyme activity, and achieve convenient Production operation, high mechanical strength, effect of lowering freezing point
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Embodiment 1
[0024] Take 2 grams of carrageenan: gelatin at a ratio of 9:1, add 100ml of water, heat to dissolve, lower to 50°C, mix with 0.1g of aminoacylase, and pour into a kerosene flask at room temperature (25°C) 150rpm at a lower speed, stirred for 30 minutes, then filtered, washed once with distilled water, then added 0.1NKCL solution with a concentration of 0.5% glutaraldehyde, solidified for 2 hours, and prepared as immobilized enzyme particles.
Embodiment 2
[0026] Take 2 grams of carrageenan: gelatin at a ratio of 4:1, add 100ml of water, dissolve at 60°C, cool down to 40°C, mix with 0.02g of aminoacylase, and pour it into gasoline at room temperature (25°C) In the flask, stir at 150 rpm for 30 minutes, then filter, wash once with distilled water, then add 0.1 NKCL solution with a concentration of 0.5% glutaraldehyde, solidify for 2 hours, and prepare immobilized enzyme particles.
Embodiment 3
[0028] Take carrageenan: 2 grams of gelatin, the ratio is 19:1, add 198ml (198g) of water, dissolve at 75°C, drop to 50°C, mix evenly with 0.3g of aminoacylase, and flow to room temperature (25°C ) in a kerosene flask at a speed of 150 rpm, stirred for 30 minutes, then filtered, washed once with distilled water, then added 0.1NKCL solution with a concentration of 0.5% glutaraldehyde, solidified for 2 hours, and prepared as immobilized enzyme particles.
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