Comparison of some properties of free and immobilized α-amylase by Aspergillus sclerotiorum in calcium alginate gel beads
Preparative Biochemistry and Biotechnology, cilt.38, sa.1, ss.13-23, 2008 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 38 Sayı: 1
- Basım Tarihi: 2008
- Doi Numarası: 10.1080/10826060701774304
- Dergi Adı: Preparative Biochemistry and Biotechnology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.13-23
- Anahtar Kelimeler: alpha-amylase, Aspergillus sclerotiorum, entrapment, calcium alginate, soluble starch, hydrolysis
- Kırklareli Üniversitesi Adresli: Evet
Özet
Some properties of immobilized α-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°C, respectively, for both soluble and immobilized enzymes. The immobilized enzyme had a better Km value, but kcat/Km values were the same for both enzymes. Entrapment within calcium alginate gel beads improved, remarkably, the thermal and storage stability of α-amylase. The half life values of immobilized enzyme and soluble enzyme at 60°C were 164.2, and 26.2 min, respectively. The midpoint of thermal inactivation (Tm) shifted from 56°C (for soluble enzyme) to 65.4°C for immobilized enzyme. The percentages of soluble starch hydrolysis for soluble and immobilized α-amylase were determined to be 97.5 and 92.2% for 60 min, respectively. Copyright © Taylor & Francis Group, LLC.