A novel method for the immobilization of glucoamylase onto polyglutaraldehyde-activated gelatin
| Autor: | Zehra Ölçer, Aziz Tanriseven |
|---|---|
| Rok vydání: | 2008 |
| Předmět: |
chemistry.chemical_classification
Environmental Engineering Chromatography food.ingredient biology Immobilized enzyme Aspergillus niger Biomedical Engineering Bioengineering Polyethylene glycol biology.organism_classification Maltodextrin Gelatin chemistry.chemical_compound Hydrolysis Enzyme food chemistry Glutaraldehyde Biotechnology |
| Zdroj: | Biochemical Engineering Journal. 39:430-434 |
| ISSN: | 1369-703X |
| DOI: | 10.1016/j.bej.2007.10.011 |
| Popis: | A novel method was developed for the immobilization of glucoamylase from Aspergillus niger . The enzyme was immobilized onto polyglutaraldehyde-activated gelatin particles in the presence of polyethylene glycol and soluble gelatin, resulting in 85% immobilization yield. The immobilized enzyme has been fully active for 30 days. In addition, the immobilized enzyme retained 90 and 75% of its activity in 60 and 90 days, respectively. The enzyme optimum conditions were not affected by immobilization and the optimum pH and temperature for free and immobilized enzyme were 4 and 65 °C, respectively. The kinetic parameters for the hydrolysis of maltodextrin by free and immobilized glucoamylase were also determined. The K m values for free and immobilized enzyme were 7.5 and 10.1 g maltodextrin/l, respectively. The V max values for free and immobilized enzyme were estimated as 20 and 16 μmol glucose/(min μl enzyme), respectively. The newly developed method is simple yet effective and could be used for the immobilization of some other enzymes. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect