School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
Int J Biol Macromol. 2019 Oct 1;138:462-472. doi: 10.1016/j.ijbiomac.2019.07.038. Epub 2019 Jul 10.
In this study, a novel magnetic sensitive hydrogel was prepared based on fungal chitin extracted from Hericium erinaceus residue and polyvinyl alcohol (PVA) through a green and facile procedure of repeated freezing-thaw and in situ decoration of FeO. The prepared hydrogels were characterized and applied for flavourzyme immobilization. The results showed that magnetic FeO was successfully introduced into chitin/PVA matrix due to the porous networks of the hydrogels, and the prepared hydrogels displayed superparamagnetic behavior and improved gel strength due to the presence of FeO. The efficiency for flavourzyme immobilization was influenced by the mass ratios of chitin/PVA. The optimal flavourzyme immobilization carrier was obtained at 1:2 ratio of chitin/PVA. Compared with free flavourzyme, the hydrogels-embedded-flavourzyme (HEF) showed uniform optimal reaction temperature (50 °C), but slightly shifted pH value at 6.0. More importantly, HEF displayed preferable thermal stability and great reusability. This work provided a relatively simple, facile, low-cost and eco-friendly way to fabricate magnetic hydrogels, and the prepared hydrogels could be served as the promising material for enzyme immobilization application.
在这项研究中，通过一种绿色简便的反复冷冻解冻和原位 FeO 修饰方法，基于从猴头菇残渣中提取的真菌几丁质和聚乙烯醇（PVA）制备了一种新型磁性水凝胶。对制备的水凝胶进行了表征，并将其用于风味酶固定化。结果表明，由于水凝胶的多孔网络，磁性 FeO 成功地引入到几丁质/PVA 基质中，并且由于存在 FeO，制备的水凝胶表现出超顺磁性和增强的凝胶强度。风味酶固定化的效率受到几丁质/PVA 质量比的影响。在 1:2 的几丁质/PVA 比例下获得了最佳风味酶固定化载体。与游离风味酶相比，水凝胶包埋风味酶（HEF）显示出均匀的最佳反应温度（50°C），但 pH 值略有偏移至 6.0。更重要的是，HEF 表现出更好的热稳定性和良好的可重复使用性。这项工作提供了一种相对简单、简便、低成本和环保的方法来制备磁性水凝胶，并且制备的水凝胶可以作为酶固定化应用的有前途的材料。
