Study on in situ immobilization and characterization of papain

doi:10.3969/j.issn.1000-2006.2014.06.019

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2014, Vol. 38 ›› Issue (06): 99-104.doi: 10.3969/j.issn.1000-2006.2014.06.019

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Study on in situ immobilization and characterization of papain

SU Erzheng¹, LI Mingliang², WEI Dongzhi²

1. Enzyme and Fermentation Technology Laboratory, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037,China;
2. State Key Laboratory of Bioreactor Engineering, New World Institute of Biotechnology, East China University of Science and Technology, Shanghai 200237, China

Online:2014-12-31 Published:2014-12-31

Abstract

Abstract: Amino carriers could immobilize the papain in situ in the PEG phase, which gave high papain immobilization yield(95.9%)and activity recovery(51.3%), and thus solved the difficulty in separation of the target protein and polymer after aqueous two-phase purification. The optimum pH of the immobilized papain was around 7.0, and the optimum temperature was 60-70 ℃. Compared with free enzyme, the immobilized papain was fairly stable in a wide pH(3-9)range, and the thermal stability was also improved. The best way to store immobilized papain was in wet at 4 ℃ and airtight container. The LH-HA immobilized papain could catalyze the hydrolysis of monoclonal antibody IgG to produce Fab and Fc fragments. The immobilized papain prepared in this work could be used in the production of antibody fragment industrially.

CLC Number:

TQ925

SU Erzheng, LI Mingliang, WEI Dongzhi. Study on in situ immobilization and characterization of papain [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2014, 38(06): 99-104.

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Study on in situ immobilization and characterization of papain

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