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80 results about "Lipase preparation" patented technology

Preparation method of immobilized lipase

The invention provides a preparation method of immobilized lipase. The preparation method is characterized by using amino-functionalized magnetic Fe3O4@C nanoparticles as carriers and immobilizing lipase on the surfaces of the nanoparticles through covalent binding. The method is specifically divided into two methods. The first method is characterized by firstly binding an aldehyde group at one terminal of glutaraldehyde with the amino groups on the surfaces of the amino-functionalized magnetic Fe3O4@C nanoparticles by utilizing nucleophilic reaction and then binding an aldehyde group at the other terminal of glutaraldehyde immobilized on the surfaces of the magnetic Fe3O4@C nanoparticles with the amino groups of lipase. The second method is characterized by converting the amino groups on the surfaces of the magnetic Fe3O4@C nanoparticles to carboxy groups by utilizing succinic anhydride and immobilizing lipase on the surfaces of the Fe3O4@C nanoparticles by utilizing amidation after activation with a mixture of N,N-dicyclohexylcarbodiimide and N-hydroxysuccinimide in a molar ratio of 1:(0.5-2). The preparation method has the beneficial effects that the preparation method is simple and mild; the lipase immobilization amount is large; the immobilized lipase has high enzyme activity and enzyme recovery and good stability, can be simply and conveniently recycled, effectively reduces the real cost of production and has wide application prospect.
Owner:BIOTALICON (SHENZHEN) CO LTD

Magnetic core-shell type ionic liquid immobilized lipase preparation method and application to edible oil processing

ActiveCN105296459AImprove stabilityIt has the characteristics of green environmental protectionChemical industryOn/in organic carrierMicrosphereLipase preparation
The invention discloses a magnetic core-shell type ionic liquid immobilized lipase preparation method. The preparation method includes the steps that firstly, a chemical coprecipitation method is adopted for preparing Fe<3>O<4> nanometer particles; then, the prepared Fe<3>O<4> nanometer particles serve as magnetic cores for synthesizing a Fe<3>O<4>@MCM-41 mesoporous composite material of a core-shell structure; a magnetic carrier is subjected to ionic liquid functionalized modification; finally, immobilization of the lipase is conducted by the adoption of a mesoporous core-shell type magnetic nanometer microsphere carrier modified by ion liquid. According to the magnetic core-shell type ionic liquid immobilized lipase preparation method, the magnetic carrier is modified through the ion liquid, the adaptability of the lipase to the carrier is improved, meanwhile the load of the lipase is increased, and the activity and stability of the lipase are improved; the prepared magnetic immobilized enzyme can be used for a grease ester-ester exchange reaction system with large viscosity, and the magnetic immobilized enzyme can be used for preparing modified grease in the edible oil processing industry.
Owner:唐河金海生物科技有限公司

Industrialized preparation method of pawpaw enzyme preparation, and applications thereof

The invention discloses an industrialized preparation method of a pawpaw enzyme preparation. According to the industrialized preparation method, plate filtration and spray drying are adopted to separate and prepare pawpaw lipase and papain; the preparation method is scientific; the process is convenient to control; material utilization rate is high. Compared with a pawpaw lipase preparation method wherein water soluble proteases in pawpaw milk are removed via repeat washing with buffer solution, the industrialized preparation method comprises following advantages: yield is high; enzyme activity recovery rate is high; pawpaw lipase and papain can be extracted at the same time; water and electricity consumption is reduced greatly; the industrialized preparation method is especially suitable for industrialized production. The invention also discloses a method used for preparing an enzymolysis milk flavor essence using the pawpaw lipase. According to the method, single cream, PBS buffer solution, and glycerin monostearate are mixed at a certain ratio, an obtained mixture is subjected full stirring emulsification at 60 to 80 DEG C, pawpaw lipase is added for enzymatic hydrolysis at 30 to 60 DEG C, and an obtained product is heated to 85 to 90 DEG C for 30min for enzyme deactivation so as to obtain the pawpaw lipase enzymolysis milk flavor essence. The pawpaw lipase enzymolysis milk flavor essence is unique in flavor, and can be used for preparing milk flavor products with unique flavor.
Owner:DONGGUAN HUAQI BIOLOGICAL SCI & TECH
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