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Whole cell immobilization of refractory glucose isomerase using tris(hydroxymethyl)phosphine as crosslinker for preparation of high fructose corn syrup at elevated temperature

Author:
Jia, Dong-Xu, Wang, Teng, Liu, Zi-Jian, Jin, Li-Qun, Li, Jia-Jia, Liao, Cheng-Jun, Chen, De-Shui, Zheng, Yu-Guo
Source:
Journal of bioscience and bioengineering 2018
ISSN:
1389-1723
Subject:
Thermus oshimai, biocatalysts, biotransformation, catalytic activity, crosslinking, fructose, glucose, glutaraldehyde, high fructose corn syrup, isomerases, isomerization, pH, phosphine, temperature, thermal stability
Abstract:
Glucose isomerase (GI) responsible for catalyzing the isomerization from d-glucose to d-fructose, was an important enzyme for producing high fructose corn syrup (HFCS). In a quest to prepare HFCS at elevated temperature and facilitate enzymatic recovery, an effective procedure for whole cell immobilization of refractory Thermus oshimai glucose isomerase (ToGI) onto Celite 545 using tris(hydroxymethyl)phosphine (THP) as crosslinker was established. The immobilized biocatalyst showed an activity of approximate 127.3 U/(g·immobilized product) via optimization in terms of cells loading, crosslinker concentration and crosslinking time. The pH optimum of the immobilized biocatalyst was displaced from pH 8.0 of native enzyme to neutral pH 7.0. Compared with conventional glutaraldehyde (GLU)-immobilized cells, it possessed the enhanced thermostability with 70.1% residual activity retaining after incubation at 90°C for 72 h. Moreover, the THP-immobilized biocatalyst exhibited superior operational stability, in which it retained 85.8% of initial activity after 15 batches of bioconversion at 85°C. This study paved a way for reducing catalysis cost for upscale preparation of HFCS with higher d-fructose concentration.
Agid:
6122050