Immobilized Flavour/} me on Chitosan Beads for Seasoning Sauce Production: Covalent Binding vs Entrapment

摘要

Flavourzyme was immobilized on chitosan beads using two methods, covalent and entrapment, in which beads were identically prepared. Optimum conditions for covalently binding enzyme on beads activated by glutaraldehyde were examined prior to the study of pH- and thermal- stabilities of immobilized enzymes. The quality of seasoning sauce produced by using immobilized enzymes was measured in terms of the total amino acid nitrogen amount. Both immobilizing techniques improved pH- and thermal-stabilities of free protease. Though the covalent immobilization showed the highest loading efficiency, it yielded the lowest enzymatic activity. Nevertheless due to being the most operational stabilities, covalently bound enzymes gave the highest amount of amino acid nitrogen, which was also greater than that from the similar process where free enzymes (Flavourzyme and amylase) were used, suggesting the potential of using immobilized Flavourzyme for the process.