Ficin was immobilized by entrapment into gels based on food-grade chitosan and chitosan succinate. The optimum ratio of protein content (mg/g of carrier), total activity (in U/mL of solution), and specific activity (in U/mg of protein) was achieved when ficin was immobilized by entrapment into the gels (based on food-grade chitosan and chitosan succinate) using glycine buffer at pH 9.0 and 9.5, respectively. The proposed technology is accessible for Russian laboratories and is promising for further investigation of the immobilized ficin preparations in medicine and the pharmaceutical industry because of the combination of relatively inexpensive components.

中文翻译：

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基于食品级壳聚糖和壳聚糖琥珀酸盐的无花果苷包埋到凝胶中的方法开发

无花果苷通过捕获到基于食品级壳聚糖和壳聚糖琥珀酸盐的凝胶中而被固定。当无花果苷被固定在凝胶中时，蛋白质含量（mg/g 载体）、总活性（以 U/mL 溶液计）和比活性（以 U/mg 蛋白质计）达到最佳比例（基于食品级壳聚糖和壳聚糖琥珀酸盐）分别使用 pH 9.0 和 9.5 的甘氨酸缓冲液。俄罗斯实验室可以使用所提议的技术，并且由于组合了相对便宜的成分，因此有望进一步研究医学和制药行业中的固定化无花果苷制剂。