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Cell wall invertase immobilisation within gelatin gel

Author:
Vujčić, Zoran, Miloradović, Zoran, Milovanović, Aleksandra, Božić, Nataša
Source:
Food chemistry 2011 v.126 no.1 pp. 236-240
ISSN:
0308-8146
Subject:
beta-fructofuranosidase, cell walls, gelatin, pH, sucrose, temperature, yeasts
Abstract:
Yeast cell wall invertase (CWI) was immobilised within 10% gelatin hydrogel. The result of entrapment was the complete immobilisation of all the added CWI. The activity of immobilised biocatalyst was 93±3U/g, with activity yield of 30%. The optimum pH was in range of 4.5–5.0 for free and immobilised biocatalyst. The optimum temperature was 60°C for both free and gelatin immobilised CWI. Immobilised CWI was more stable than free CWI above optimum activity temperatures. The Kₘ of free and immobilised CWI was 35.10±2.99mM and 71.45±3.23mM, respectively. The Vₘₐₓ values were estimated as 8.23±0.24mM/min and 0.121±0.002mM/min, respectively. Immobilised CWI was tested in a batch reactor using 50% sucrose (w/v). After 70 consecutive cycles gelatin immobilised CWI retained 75% of its original activity.
Agid:
550027