METHOD OF PRODUCING BROMELAIN IN GEL BASED ON FOOD CHITOSAN AND CHITOSAN SUCCINATE

摘要

FIELD: biotechnology.;SUBSTANCE: method for preparing a bromelain preparation in a gel based on food chitosan or chitosan succinate involves immobilising bromelain in a buffer solution on a chitosan matrix in ratio of 20 ml of the enzyme solution in concentration of 5 mg/ml per 1 g of the carrier; incubating at room temperature with periodical stirring; washing the formed residue with 50 mM Tris-HCl buffer (pH 7.5) to the absence of protein in the washing water, characterized by that the immobilization is carried out on a chitosan food matrix with a molecular weight of less than 100 kDa or chitosan succinate; as a buffer solution for immobilisation one uses either 0.05 M glycine buffer with pH 8.6 for food chitosan or with pH 9.0–9.5 for chitosan succinate; or 0.05 M acetate buffer with pH 5.5 for food chitosan or 5.0 for chitosan succinate; incubation is carried out for 2 hours.;EFFECT: invention allows to increase the rate of enzymatic reaction and to increase efficiency of using the obtained preparation, including during reaction on solid surfaces.;1 cl, 3 dwg