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Efficient stabilization of Saccharomyces cerevisiae external invertase by immobilisation on modified beidellite nanoclays

Authorized Users Only
2015
Authors
Anđelković, Uroš
Milutinović Nikolić, Aleksandra
Jović-Jovičić, Nataša
Banković, Predrag
Bajt, Teja
Mojović, Zorica
Vujčić, Zoran
Jovanović, Dušan M.
Article (Published version)
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Abstract
The external invertase isoform 1 (EINV1) was immobilised on eight differently modified beidellite nanoclays, Modifications were composed of organo-modification with different amounts of surfactant - hexadecyl trimethylammonium cation (HDTMA), pillaring with Al/Fe containing polyhydroxy cations and acid modification of Na-enriched and pillared clays. The modified nanoclays were characterised by XRD, N-2-physisorption, SEM and FT-IR spectroscopy. The amount of bound enzyme activity was significantly influenced by the modification of beidellite ranging from 50 to remarkable 2200 U/g. Biochemical characterization was performed for five modified nanoclays showing the highest enzyme activity after invertase immobilisation. The investigation demonstrated that after immobilisation the structure and the catalytic properties of invertase were preserved, while Km values were slightly increased from 26 to 37 mM. immobilisation significantly improved thermal and storage stability of EINV1. Results ...indicate that beidellite nanoclays obtained by low cost modifications can be applied as a suitable support for the immobilisation of invertase. The immobilizate can be efficiently engaged in sucrose hydrolysis in batch reactor.

Keywords:
Invertase / Immobilisation / Beidellite / Sucrose hydrolysis / Nanoclay
Source:
Food Chemistry, 2015, 168, 262-269
Publisher:
  • Elsevier Sci Ltd, Oxford
Projects:
  • Production, purification and characterization of enzymes and small molecules and their application as soluble or immobilized in food biotechnology, biofuels production and environmental protection (RS-172048)
  • Nanostructured Functional and Composite Materials in Catalytic and Sorption Processes (RS-45001)

DOI: 10.1016/j.foodchem.2014.07.055

ISSN: 0308-8146

PubMed: 25172709

WoS: 000343612800035

Scopus: 2-s2.0-84904962782
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URI
http://cer.ihtm.bg.ac.rs/handle/123456789/1728
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IHTM

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