Comparison off some properties of free and immobilized ?-amylase by Aspergillus sclerotiorum in calcium alginate gel beads
Küçük Resim Yok
Tarih
2008
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Some properties of immobilized a-amylase by Aspergillus sclerotiorum within calcium alginate gel beads were investigated and compared with soluble enzyme. Optimum pH and temperature were found to be 5.0 and 40 degrees C, respectively, for both soluble and immobilized enzymes. The immobilized enzyme had a better Km value, but k(cat)/K-m values were the same for both enzymes. Entrapment within calcium alginate gel beads improved, remarkably, the thermal and storage stability of a-amylase. The half life values of immobilized enzyme and soluble enzyme at 60 degrees C were 164.2, and 26.2 min, respectively. The midpoint of thermal inactivation (T-m) shifted from 56 degrees C (for soluble enzyme) to 65.4 degrees C for immobilized enzyme. The percentages of soluble starch hydrolysis for soluble and immobilized alpha-amylase were determined to be 97.5 and 92.2% for 60 min, respectively.
Açıklama
Anahtar Kelimeler
Alpha-Amylase, Aspergillus Sclerotiorum, Entrapment, Calcium Alginate, Soluble Starch, Hydrolysis, Optimization, Hydrolysis, Starch
Kaynak
Preparative Biochemistry & Biotechnology
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
38
Sayı
1
