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Whey protein isolate for the preparation of covalent immobilization beads

Author:
Wahba, Marwa I., Soliman, Tarik N.
Source:
Biocatalysis and agricultural biotechnology 2018
ISSN:
1878-8181
Subject:
Aspergillus oryzae, beta-galactosidase, carrageenan, experimental design, glutaraldehyde, pH, temperature, whey protein isolate
Abstract:
Whey protein isolate (WPI) was employed, for the first time, to activate carrageenan (Car) beads for the covalent immobilization of the Aspergillus oryzae β-D-galactosidase (β-gal). These Car beads were subjected to a WPI treatment step followed by a glutaraldehyde (GA) treatment step in order to enable such covalent immobilization. The WPI treatment was optimized via the Box-Behnken Design (BBD). The BBD anticipated that treating the Car beads with a 2.36% WPI solution of pH 5.25 for 7.04h would allow for the attainment of an immobilized β-gal's activity recovery percent of 34.43%. A verification experiment was accomplished while employing the abovementioned conditions and an immobilized β-gal's activity recovery percent of 34.80±1.11% was attained. It was also shown that the immobilization of β-gal onto the GA-WPI treated Car beads did not alter the enzyme's optimum temperature or optimum pH. Moreover, a reusability study was conducted and 93.84±0.72% of the immobilized β-gal's initial observed activity was preserved during the 13ᵗʰ reusability cycle.