Method for immobilizing pepsin enzyme from fish stomach.

Abstract

OCR This invention adds value to waste materials from seafood processing by using fish maw. The main raw materials for harvesting and purifying pepsin enzyme for immobilization result in pepsin enzyme from... Highly stable fixed fish maw exhibits high stability to pH and temperature, allowing for controlled processing. The reaction is easier when using immobilized enzymes than when using free enzymes, and the immobilized enzymes can be reused, thus reducing costs. Production can be reduced.

Claims

OCR 09WP 24 / 03 / 2569 1. The process of immobilizing pepsin enzyme from fish stomach involves the following steps: 1.1 Dissolve the purified pepsin enzyme from the fish stomach in acetate solution. Acetate buffer with a pH of 5.0 should be applied to a concentration of 50 milligrams per milliliter. 1.2 Mix the hydrophilic stabilizers, specifically the octyl sulfonate immobilized on agarose, with... Pepsin enzyme from fish stomach from step 1.1 in a ratio of 1 to 10 (weight to volume). 1.3 Shake the mixture from step 1.2 at a speed of 50 revolutions per minute for 3 hours. 1.4 Filter the mixture obtained from step 1.3 under vacuum conditions using filter paper No.

4. The immobilized enzyme is then washed away with an acetate buffer solution at pH... 3.6 In a ratio of 1 part substance to 10th (volume to volume) of buffer solution, repeat the process 3 times. 1.5 Place the immobilized enzyme in a desiccator for 24 hours. Pepsin enzyme from immobilized fish stomach.