Prikaz osnovnih podataka o dokumentu
Cell wall invertase immobilization within calcium alginate beads
dc.creator | Milovanović, Aleksandra | |
dc.creator | Božić, Nataša | |
dc.creator | Vujčić, Zoran | |
dc.date.accessioned | 2019-01-30T17:16:41Z | |
dc.date.available | 2019-01-30T17:16:41Z | |
dc.date.issued | 2007 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | https://cer.ihtm.bg.ac.rs/handle/123456789/365 | |
dc.description.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. | en |
dc.publisher | Elsevier | |
dc.relation | info:eu-repo/grantAgreement/MESTD/MPN2006-2010/142026/RS// | |
dc.rights | restrictedAccess | |
dc.source | Food Chemistry | |
dc.subject | Alginate | en |
dc.subject | Cell wall invertase | en |
dc.subject | Immobilization | en |
dc.subject | Saccharomyces cerevisiae | en |
dc.title | Cell wall invertase immobilization within calcium alginate beads | en |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Вујчић, З.; Милутиновић Николић, Aлександра; Божић, Наташа; | |
dc.citation.volume | 104 | |
dc.citation.issue | 1 | |
dc.citation.spage | 81 | |
dc.citation.epage | 86 | |
dc.citation.other | 104(1): 81-86 | |
dc.citation.rank | aM21 | |
dc.identifier.doi | 10.1016/j.foodchem.2006.11.001 | |
dc.identifier.scopus | 2-s2.0-34147160238 | |
dc.identifier.wos | 000246630500011 | |
dc.type.version | publishedVersion |