Nghiên cứu cố định Enzyme bằng phức hợp Polymer

Purified  protease  from  Aspergillus  oryzae  was  immobilized  by  comlex  polymer microencapsulation. Immobilization of enzyme was effected by alginate concentration, type of polymer such as chitosan, xanthan gum, maltodextrin and oncentration of polymer. The properties  of  immobilized  enzyme  have  been  investigated  such  as  percentage  of  yield, percentage of microencapsulation efficiency, bead size, percentage of leakage of encapsulated enzyme  and  percentage  of  encapsulated  enzyme  retained  over  10-week  storage  at  0-4 oC. Some  results  are  following:  optimum  concentration  of immobilization  is  2,0%  alginate, alginate/chitosan comlex, and 0,4% chitosan which a immobilized yield, icroencapsulation efficiency and beads size is 78,07%; 73,06% and 1,94mm, respectively. Protease leakage was only  6,65%  over  120minutes  when  encapsulated  protease  was  soaked  in  de-ionized  water while  81,42%  retention  of  enzyme  activity  was  noted  in  protease  capsules  over  10-week storage at 0 – 4 oC. These results indicated that immobilized enzyme in alginate/chitosan can use for applying on continous process which can make lower price of manufacture.