Cell wall invertase immobilization within calcium alginate beads
Abstract
Yeast cell wall invertase (CWI) was immobilized within calcium alginate beads. The result of entrapment was the complete immobilization of all the added CWI. Three types of biocatalysts were prepared: CWI-S, CWI-155 and CWI-157. The optimum pH values were 4.5 and 5.0 for free and immobilized invertase, respectively. The optimum temperature was 60 °C, for both free CWI and CWI-S immobilizate. 80 °C was the optimum temperature for CWI-155 whereas the optimum temperature for CWI-157 ranged from 50 °C to 80 °C. Immobilized CWI was more stable than was free CWI above optimum activity temperatures. The activation energies were 32 kJ/mol for free CWI and 45, 21 and 25 kJ/mol for CWI-S, CWI-155 and CWI-157, respectively. The Km values of free and immobilized CWI-157 were 28.4 mM and 72 mM, respectively. The Vmax values were estimated as 4.5 mM/min and 0.42 mM/min, respectively. Immobilized CWI-157 was tested in a batch reactor using 70% sucrose (w/v). Complete sucrose conversion was achieved a...fter 55 h. After 40 consecutive cycles, CWI-157 retained 90% of its activity.
Keywords:
Alginate / Cell wall invertase / Immobilization / Saccharomyces cerevisiaeSource:
Food Chemistry, 2007, 104, 1, 81-86Publisher:
- Elsevier
Funding / projects:
- Interakcije prirodnih proizvoda i njihovih analoga sa proteinima i nukleinskim kiselinama (RS-142026)
DOI: 10.1016/j.foodchem.2006.11.001
ISSN: 0308-8146
WoS: 000246630500011
Scopus: 2-s2.0-34147160238
Collections
Institution/Community
IHTMTY - JOUR AU - Milovanović, Aleksandra AU - Božić, Nataša AU - Vujčić, Zoran PY - 2007 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/365 AB - Yeast cell wall invertase (CWI) was immobilized within calcium alginate beads. The result of entrapment was the complete immobilization of all the added CWI. Three types of biocatalysts were prepared: CWI-S, CWI-155 and CWI-157. The optimum pH values were 4.5 and 5.0 for free and immobilized invertase, respectively. The optimum temperature was 60 °C, for both free CWI and CWI-S immobilizate. 80 °C was the optimum temperature for CWI-155 whereas the optimum temperature for CWI-157 ranged from 50 °C to 80 °C. Immobilized CWI was more stable than was free CWI above optimum activity temperatures. The activation energies were 32 kJ/mol for free CWI and 45, 21 and 25 kJ/mol for CWI-S, CWI-155 and CWI-157, respectively. The Km values of free and immobilized CWI-157 were 28.4 mM and 72 mM, respectively. The Vmax values were estimated as 4.5 mM/min and 0.42 mM/min, respectively. Immobilized CWI-157 was tested in a batch reactor using 70% sucrose (w/v). Complete sucrose conversion was achieved after 55 h. After 40 consecutive cycles, CWI-157 retained 90% of its activity. PB - Elsevier T2 - Food Chemistry T1 - Cell wall invertase immobilization within calcium alginate beads VL - 104 IS - 1 SP - 81 EP - 86 DO - 10.1016/j.foodchem.2006.11.001 ER -
@article{ author = "Milovanović, Aleksandra and Božić, Nataša and Vujčić, Zoran", year = "2007", abstract = "Yeast cell wall invertase (CWI) was immobilized within calcium alginate beads. The result of entrapment was the complete immobilization of all the added CWI. Three types of biocatalysts were prepared: CWI-S, CWI-155 and CWI-157. The optimum pH values were 4.5 and 5.0 for free and immobilized invertase, respectively. The optimum temperature was 60 °C, for both free CWI and CWI-S immobilizate. 80 °C was the optimum temperature for CWI-155 whereas the optimum temperature for CWI-157 ranged from 50 °C to 80 °C. Immobilized CWI was more stable than was free CWI above optimum activity temperatures. The activation energies were 32 kJ/mol for free CWI and 45, 21 and 25 kJ/mol for CWI-S, CWI-155 and CWI-157, respectively. The Km values of free and immobilized CWI-157 were 28.4 mM and 72 mM, respectively. The Vmax values were estimated as 4.5 mM/min and 0.42 mM/min, respectively. Immobilized CWI-157 was tested in a batch reactor using 70% sucrose (w/v). Complete sucrose conversion was achieved after 55 h. After 40 consecutive cycles, CWI-157 retained 90% of its activity.", publisher = "Elsevier", journal = "Food Chemistry", title = "Cell wall invertase immobilization within calcium alginate beads", volume = "104", number = "1", pages = "81-86", doi = "10.1016/j.foodchem.2006.11.001" }
Milovanović, A., Božić, N.,& Vujčić, Z.. (2007). Cell wall invertase immobilization within calcium alginate beads. in Food Chemistry Elsevier., 104(1), 81-86. https://doi.org/10.1016/j.foodchem.2006.11.001
Milovanović A, Božić N, Vujčić Z. Cell wall invertase immobilization within calcium alginate beads. in Food Chemistry. 2007;104(1):81-86. doi:10.1016/j.foodchem.2006.11.001 .
Milovanović, Aleksandra, Božić, Nataša, Vujčić, Zoran, "Cell wall invertase immobilization within calcium alginate beads" in Food Chemistry, 104, no. 1 (2007):81-86, https://doi.org/10.1016/j.foodchem.2006.11.001 . .