Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 6a84bb0894fbba14f78567a2 10.12737/2060 ECONOMICS ECONOMICS ECONOMICS IMMOBILIZATION OF CHYMOTRYPSIN ON MAGNETIC Fe3O4 NANOPARTICLES IMMOBILIZATION OF CHYMOTRYPSIN ON MAGNETIC Fe3O4 NANOPARTICLES Новоселова Марина Владимировна Novoselova Marina V. lendcruzersurf@mail.ru Дышлюк Любовь Сергеевна Dyshlyuk Lyubov Сергеевна soldatovals1984@mail.ru Розалёнок Татьяна Александровна Rozalenok Tatyana Александровна rozalyonok@yandex.ru ФГБОУ ВПО «Кемеровский технологический институт пищевой промышленности» Кемерово Россия Kemerovo Institute of Food Science and Technology Kemerovo Russian Federation 20 12 2013 20 12 2013 85 88 © 2013 Новоселова М.В., Дышлюк Л.С., Розалёнок Т.А. © 2013 Novoselova M.V., Dyshlyuk L.С., Rozalenok T.А. 2013 Новоселова Марина Владимировна, Дышлюк Любовь Сергеевна, Розалёнок Татьяна Александровна Novoselova Marina V., Dyshlyuk Lyubov Сергеевна, Rozalenok Tatyana Александровна https://jsocnet.ru/en/nauka/publications/6a84bb0894fbba14f78567a2/view

Modern methods of chemical modification of enzymes conferring increased catalytic activity and stability to these molecules have been considered. The advantages of using magnetic nanoparticles for the production of stable im-mobilized enzyme preparations are presented. Chymotrypsin immobilization on Fe3O4 nanoparticles modified with amino groups has been found to result in the incorporation of 88% of the enzyme into the solid phase. The change of the optimal pH and temperature ranges and an increase of stability of the immobilized chymotrypsin relatively to the respective characteristics of the native enzyme have been demonstrated.

Modern methods of chemical modification of enzymes conferring increased catalytic activity and stability to these molecules have been considered. The advantages of using magnetic nanoparticles for the production of stable im-mobilized enzyme preparations are presented. Chymotrypsin immobilization on Fe3O4 nanoparticles modified with amino groups has been found to result in the incorporation of 88% of the enzyme into the solid phase. The change of the optimal pH and temperature ranges and an increase of stability of the immobilized chymotrypsin relatively to the respective characteristics of the native enzyme have been demonstrated.

 catalytic activity magnetic nanoparticles chymotrypsin glutaraldehyde method immobilization

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