期刊
CARBOHYDRATE POLYMERS
卷 102, 期 -, 页码 622-626出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2013.11.073
关键词
Pectinase; Immobilization; Agar-agar; Bacillus lichernformis
Pectinase from Bacillus lichemformis KIBGE IB-21 was immobilized in agar-agar matrix using entrapment technique. Effect of different concentrations of agar-agar on pectinase immobilization was investigated and it was found that maximum immobilization was achieved at 3.0% agar-agar with 80% enzyme activity. After immobilization, the optimum temperature of enzyme increased from 45 to 50 C and reaction time from 5 to 10 minutes as compared to free enzyme. Due to the limited diffusion of high molecular weight substrate, K-m of immobilized enzyme slightly increased from 1.017 to 1.055 mg ml(-1), while V-max, decreased from 23,800 to 19,392 mu M min(-1) as compared to free enzyme. After 120 h entrapped pectinase retained their activity up to 82% and 71% at 30 degrees C and 40 degrees C, respectively. The entrapped pectinase showed activity until 10th cycle and maintain 69.21% activity even after third cycle. (C) 2013 Elsevier Ltd. All rights reserved.
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