Longevity of Raw and Lyophilized Crude Urease Extracts
| Autor: | Nasser Hamdan, Hamed Khodadadi Tirkolaei, Neda Javadi, Edward Kavazanjian |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
0301 basic medicine Sucrose Urease lyophilization TP1-1185 Shelf life 01 natural sciences Environmental technology. Sanitary engineering storage 03 medical and health sciences chemistry.chemical_compound Freeze-drying 010608 biotechnology Food science TD1-1066 chemistry.chemical_classification urease Aqueous solution 030102 biochemistry & molecular biology biology Chemical technology activity Extraction (chemistry) EICP stability Enzyme chemistry freeze drying Urea biology.protein enzyme induced carbonate precipitation |
| Zdroj: | Sustainable Chemistry Volume 2 Issue 2 Pages 18-334 Sustainable Chemistry, Vol 2, Iss 18, Pp 325-334 (2021) |
| ISSN: | 2673-4079 |
| DOI: | 10.3390/suschem2020018 |
| Popis: | The stability (longevity of activity) of three crude urease extracts was evaluated in a laboratory study as part of an effort to reduce the cost of urease for applications that do not require high purity enzyme. A low-cost, stable source of urease will greatly facilitate engineering applications of urease such as biocementation of soil. Inexpensive crude extracts of urease have been shown to be effective at hydrolyzing urea for carbonate precipitation. However, some studies have suggested that the activity of a crude extract may decrease with time, limiting the potential for its mass production for commercial applications. The stability of crude urease extracts shown to be effective for biocementation was studied. The crude extracts were obtained from jack beans via a simple extraction process, stored at room temperature and at 4 ℃, and periodically tested to evaluate their stability. To facilitate storage and transportation of the extracted enzyme, the longevity of the enzyme following freeze drying (lyophilization) to reduce the crude extract to a powder and subsequent re-hydration into an aqueous solution was evaluated. In an attempt to improve the shelf life of the lyophilized extract, dextran and sucrose were added during lyophilization. The stability of purified commercial urease following rehydration was also investigated. Results of the laboratory tests showed that the lyophilized crude extract maintained its activity during storage more effectively than either the crude extract solution or the rehydrated commercial urease. While incorporating 2% dextran (w/v) prior to lyophilization of the crude extract increased the overall enzymatic activity, it did not enhance the stability of the urease during storage. |
| Databáze: | OpenAIRE |
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