Abstract: Patatin, an ester hydrolase with lipase catalytic activity, can be applied to the hydrolysis of fat. To solve the problems of poor stability of free patatin lipase and difficult reuse in industrial production, we immobilized patatin lipase by coupled nano (ConA) magnetic beads to improve its catalytic characteristics of its industrial application. The results show that the average adsorption rate of ConA magnetic beads was 24.50%, and PAA-Fe₃O₄ was determined as the most suitable immobilization material. The optimal immobilization conditions are as follows: immobilization time of 47.2 min, immobilization temperature of 25.3 ℃, magnetic bead addition of 3.0 mg·mL⁻¹. Immobilized patain had the highest hydrolytic substrate activity at 40.0 ℃ and pH 7.0. Compared with free patatin lipase, its temperature tolerance increased by about 123% and the pH tolerance increased by about 47%. After five consecutive reactions, 56.60% patatin activity was still retained, indicating that the immobilized nano magnetic beads improved the enzymatic catalytic characteristics of patatin, which provides a new enzyme system with stronger catalytic performance for its application in the processing of aquatic products such as oil fish.