<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>In this paper, the kinetic model under the influence of each factor is given by investigating the effects of distribution effect, external diffusion effect and internal diffusion effect on the immobilized pectinase reaction system. The magnetic chitosan microspheres were prepared by the reversed-phase suspension cross-linking method, and the effects of the type and amount of cross-linking agent and the ratio of chitosan to magnetic core incorporation on the performance of the magnetic spheres were investigated. Then, the immobilized pectinase was prepared by using cross-linked chitosan magnetic microspheres as a carrier, and an orthogonal test was used to determine the conditions of immobilized enzyme preparation and to study the enzymatic properties and operational stability of immobilized pectinase. The results showed that the transmittance of the magnetic microspheres of this test increased from 32% to 90.79% in 10 min in a magnetic field, but in a gravity field, the transmittance increased from 32.12% to 46.44% in 50 min. The experimentally prepared microspheres exhibit good magnetic responsiveness. The optimum temperature of immobilized pectinase was 50°C, and the remaining enzyme activity was still 61.24% after 6 repetitions. The immobilized pectinase made by crosslinking glutaraldehyde with chitosan magnetic microspheres has a high recovery of enzyme activity and good operational stability, as indicated by this.</p>
</abstract>

In this paper, the kinetic model under the influence of each factor is given by investigating the effects of distribution effect, external diffusion effect and internal diffusion effect on the immobilized pectinase reaction system. The magnetic chitosan microspheres were prepared by the reversed-phase suspension cross-linking method, and the effects of the type and amount of cross-linking agent and the ratio of chitosan to magnetic core incorporation on the performance of the magnetic spheres were investigated. Then, the immobilized pectinase was prepared by using cross-linked chitosan magnetic microspheres as a carrier, and an orthogonal test was used to determine the conditions of immobilized enzyme preparation and to study the enzymatic properties and operational stability of immobilized pectinase. The results showed that the transmittance of the magnetic microspheres of this test increased from 32% to 90.79% in 10 min in a magnetic field, but in a gravity field, the transmittance increased from 32.12% to 46.44% in 50 min. The experimentally prepared microspheres exhibit good magnetic responsiveness. The optimum temperature of immobilized pectinase was 50°C, and the remaining enzyme activity was still 61.24% after 6 repetitions. The immobilized pectinase made by crosslinking glutaraldehyde with chitosan magnetic microspheres has a high recovery of enzyme activity and good operational stability, as indicated by this.

Preparation of cross-linked chitosan magnetic microspheres and immobilization of pectinase

China University of Mining and Technology

Applied Mathematics and Nonlinear Sciences

This work is licensed under the Creative Commons Attribution 4.0 International License.

In this paper, the kinetic model under the influence of each factor is given by investigating the effects of distribution effect, external diffusion effect and...

Preparation of cross-linked chitosan magnetic microspheres and immobilization of pectinase

Publié en ligne: 05 déc. 2023

Pages: -

Reçu: 18 janv. 2023

Accepté: 15 juin 2023

DOI: https://doi.org/10.2478/amns.2023.2.01364

Mots clés
Reaction kinetics, Reversed-phase suspension cross-linking method, Orthogonal test, Chitosan magnetic microspheres, Immobilized pectinase

© 2023 Hao Wu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Preparation of cross-linked chitosan magnetic microspheres and immobilization of pectinase

Publié en ligne: 05 déc. 2023

Pages: -

Reçu: 18 janv. 2023

Accepté: 15 juin 2023

DOI: https://doi.org/10.2478/amns.2023.2.01364

Mots clésReaction kinetics, Reversed-phase suspension cross-linking method, Orthogonal test, Chitosan magnetic microspheres, Immobilized pectinase

© 2023 Hao Wu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Mots clés
Reaction kinetics, Reversed-phase suspension cross-linking method, Orthogonal test, Chitosan magnetic microspheres, Immobilized pectinase