Study on Immobilization of Urethanase

doi:10.3969/j.issn. 1673-1689.2021.06.009

Home > Archive>Volume 40, Issue 6, 2021 >65-75. DOI:10.3969/j.issn. 1673-1689.2021.06.009

Study on Immobilization of Urethanase
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                        10.3969/j.issn. 1673-1689.2021.06.009
                    
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In order to prepare immobilized enzyme, the crude urethanase was immobilized using the carrier cross-linked by 5% glutaraldehyde solution with chitosan for 8 h and the enzymatic properties of immobilized urethanase were analyzed. The results showed that the optimal temperature and pH of immobilized urethanase were 42 ℃and pH 3.6, respectively.The enzyme activity could be kept above 50% within the range of 7%~25% ethanol or reused within 8 times, which indicated that the immobilized enzyme had wide ethanol tolerance range and high catalytic activity. The enzyme activity loss rate was less than 30% or 40% when stored at 4 ℃or 20 ℃ for 6 weeks. Based on the above characteristics, the effect of free and immobilized enzyme on ethyl carbamate(EC) and volatile flavor substances in ‘Merlot’ wine were analyzed by aqueous two-phase extraction combined with gas chromatography-mass spectrometry method and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC/MS) method in order to investigate the practical application effect. The results showed that the EC removal rate of immobilized urethanase reached 30.90%, which was 81.53% of free enzyme. The treatment of urethanase had insignificant effect on volatile substances content in wine, and only caused the reduction of aroma species and changes of aroma components. However, the adverse effects of immobilized enzymes on volatile flavor substances were much less than those of free enzyme.

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ZHOU Xueyan, SHI Miao, KANG Ning, WANG Yi, WANG Xiaoxi, GUO Xiaofeng, WANG Bin, SHI Xuewei. Study on Immobilization of Urethanase[J]. Journal of Food Science and Biotechnology,2021,40(6):65-75.

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Online: July 26,2021
Published: June 25,2021

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