α-Amylase Immobilized Composite Cryogels: Some Studies on Kinetic and Adsorption Factors.

Autor: Acet Ö; Vocational School of Health Science, Pharmacy Services Program, Tarsus University, Tarsus, Turkey., İnanan T; Technical Sciences Vocational School, Aksaray University, Aksaray, Turkey., Acet BÖ; Faculty of Arts and Science, Chemistry Department, Biochemistry Division, Aksaray University, 68100, Aksaray, Turkey., Dikici E; Faculty of Arts and Science, Chemistry Department, Biochemistry Division, Aksaray University, 68100, Aksaray, Turkey., Odabaşı M; Faculty of Arts and Science, Chemistry Department, Biochemistry Division, Aksaray University, 68100, Aksaray, Turkey. modabasi@aksaray.edu.tr.
Jazyk: angličtina
Zdroj: Applied biochemistry and biotechnology [Appl Biochem Biotechnol] 2021 Aug; Vol. 193 (8), pp. 2483-2496. Date of Electronic Publication: 2021 Mar 29.
DOI: 10.1007/s12010-021-03559-z
Abstrakt: Stability of enzymes is a significant factor for their industrial feasibility. α-Amylase is an important enzyme for some industries, i.e., textile, food, paper, and pharmaceutics. Pumice particles (PPa) are non-toxic, natural, and low-cost alternative adsorbents with high adsorption capacity. In this study, Cu 2+ ions were attached to pumice particles (Cu 2+ -APPa). Then, Cu 2+ -APPa embedded composite cryogel was synthesized (Cu 2+ -APPaC) via polymerization of gel-forming agents at minus temperatures. Characterization studies of the Cu 2+ -APPaC cryogel column were performed by X-ray fluorescence spectrometry (XRF), scanning electron microscopy (SEM), and Brunauer, Emmett, Teller (BET) method. The experiments were carried out in a continuous column system. α-Amylase was adsorbed onto Cu 2+ -APPaC cryogel with maximum amount of 858.7 mg/g particles at pH 4.0. Effects of pH and temperature on the activity profiles of the free and the immobilized α-amylase were investigated, and results indicate that immobilization did not alter the optimum pH and temperature values. k cat value of the immobilized α-amylase is higher than that of the free α-amylase while K M value increases by immobilization. Storage and operational stabilities of the free and the immobilized α-amylase were determined for 35 days and for 20 runs, respectively.
(© 2021. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)
Databáze: MEDLINE
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