α-Amylase immobilization on amidoximated acrylic microfibres activated by cyanuric chloride
| Autor: | Aisha A. M. Alayafi, Yaaser Q. Almulaiky, Mohiuddin Khan Warsi, Musab Aldhahri, Mohammed N. Baeshen, Mohammed Alkhaled, Tariq Jamal Khan, Mohamed Afifi, Ammar AL-Farga, Khalid A. Khan, Faisal M. Aqlan |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Immobilized enzyme
Scanning electron microscope Starch Metal ions in aqueous solution Cyanuric chloride acrylic fabric 02 engineering and technology 01 natural sciences Biochemistry and Biophysics chemistry.chemical_compound Hydrolysis Thermal stability Amylase lcsh:Science Multidisciplinary biology 010405 organic chemistry Chemistry amidoximated 021001 nanoscience & nanotechnology 0104 chemical sciences α-amylase immobilization biology.protein lcsh:Q 0210 nano-technology scanning electron microscopy Research Article Nuclear chemistry |
| Zdroj: | Royal Society Open Science, Vol 5, Iss 11 (2018) Royal Society Open Science |
| ISSN: | 2054-5703 |
| DOI: | 10.1098/rsos.172164 |
| Popis: | Enzyme immobilization is one of the most important techniques for industrial applications. It makes the immobilized enzyme more stable and advantageous than the free form in different aspects. α-Amylase was immobilized on 4% cyanuric chloride-activated amidoximated acrylic fabric at pH 7.0 with (79%) maximum efficiency. A field emission scanning electron microscope and Fourier transform infrared were used to confirm the immobilization process. Even after being recycled 10 times, the immobilized enzyme lost just 28% of its initial activity. Owing to immobilization, the pH of the soluble α-amylase was shifted from 6.0 to 6.5. The immobilized α-amylases showed thermal stability at 60°C, and became more resistant to heavy metal ions. The k m values of the immobilized and soluble α-amylases were 9.6 and 3.8 mg starch ml −1 , respectively. In conclusion, this method shows that the immobilized α-amylase proved to be more efficient than its soluble form, and hence could be used during saccharification of starch. |
| Databáze: | OpenAIRE |
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