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

Abstract

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.