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Dephytinization of food stuffs by phytase of Geobacillus sp. TF16 immobilized in chitosan and calcium-alginate

Author:
Sirin, Yakup, Akatin, Melike Yildirim, Colak, Ahmet, Saglam Ertunga, Nagihan
Source:
International journal of food properties 2017 v.20 no.12 pp. 2911-2922
ISSN:
1532-2386
Subject:
Geobacillus, calcium alginate, chitosan, enzyme activity, hydrolysis, immobilized enzymes, industrial applications, pH, phytases, phytic acid, proteolysis, soymilk, substrate specificity, temperature
Abstract:
In this work, Geobacillus sp. TF16 phytase was separately immobilized in chitosan and Ca-alginate with the efficiency of 38% and 42%, respectively. These enzymes exhibited broad substrate specificity. Maximal relative phytase activity was measured at pH 5.0 and 95°C and pH 3.0 and 75°C for chitosan and Ca-alginate, respectively. The enzymes were highly stable in a wide pH and temperature range. Values of Kₘ and Vₘₐₓ were determined as 2.38 mM and 3401.36 U/mg protein for chitosan, and 7.5 mM and 5011.12 U/mg protein for Ca-alginate. The immobilized enzymes showed higher resistance to proteolysis. After 4 h incubation, hydrolysis capacities of chitosan- and Ca-alginate immobilized enzymes for soymilk phytate were calculated as 24% and 33%, respectively. The chitosan- and Ca-alginate immobilized phytases conserved its original activity after 8 and 6 cycles of reuse, respectively. The features of the enzymes were very attractive and they might be useful for some industrial applications.
Agid:
5953549