Calcium alginate entrapped preparation of α-galactosidase: its stability and application in hydrolysis of soymilk galactooligosaccharides
| Autor: | S. K. Shankar, S. K. Praveen Kumar, V. H. Mulimani |
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| Rok vydání: | 2010 |
| Předmět: |
Calcium alginate
Immobilized enzyme Alginates Oligosaccharides Bioengineering macromolecular substances Applied Microbiology and Biotechnology Hydrolysis chemistry.chemical_compound Glucuronic Acid Enzyme Stability Thermostability Chromatography biology Hexuronic Acids Temperature technology industry and agriculture Galactose Substrate (chemistry) Hydrogen-Ion Concentration Enzymes Immobilized Enzyme assay Soy Milk stomatognathic diseases Aspergillus chemistry Glutaral Concanavalin A alpha-Galactosidase biology.protein Glutaraldehyde Biotechnology |
| Zdroj: | Journal of Industrial Microbiology & Biotechnology. 38:1399-1405 |
| ISSN: | 1476-5535 1367-5435 |
| DOI: | 10.1007/s10295-010-0925-0 |
| Popis: | Thermostable α-galactosidase from Aspergillus terreus (GR) was insolubilized using concanavalin A obtained from jack bean extract and in order to maintain the integrity of complex in the presence of its substrate or products, this complex was crosslinked with glutaraldehyde. Soluble α-galactosidase entrapped in calcium alginate retained 82% of enzyme activity whereas, Con A-α-galactosidase complex entrapped in calcium alginate and crosslinked Con A-α-galactosidase complex entrapped calcium alginate retained 74 and 61% activity, respectively. A fluidized bed reactor was constructed for continuous hydrolysis of galactooligosaccharides in soymilk using crosslinked Con A-α-galactosidase complex entrapped calcium alginate. Optimum conditions such as pH (5.0) and temperature (65°C) were the same for all immobilized enzyme preparations and soluble enzyme. Crosslinked Con A-α-galactosidase entrapped complex exhibited enhanced thermostability and showed 62% of activity (38%) after 360 min at 65°C. Entrapped crosslinked Con A-α-galactosidase complex preparation was superior in the continuous hydrolysis of oligosaccharides in soymilk by batch processes compared to the other entrapped preparations. The entrapped crosslinked concanavalin A-α-galactosidase complex retained 95% activity after eight cycles of use. |
| Databáze: | OpenAIRE |
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