Yeast cell wall invertase (CWI) was immobilised within 10% gelatin hydrogel. The result of entrapment was the complete immobilisation of all the added CWI. The activity of immobilised biocatalyst was 93 +/- 3 U/g, with activity yield of 30%. The optimum pH was in range of 4.5-5.0 for free and immobilised biocatalyst. The optimum temperature was 60 degrees C for both free and gelatin immobilised CWI. Immobilised CWI was more stable than free CWI above optimum activity temperatures. The K-m of free and immobilised CWI was 35.10 +/- 2.99 mM and 71.45 +/- 3.23 mM, respectively. The V-max, values were estimated as 8.23 +/- 0.24 mM/min and 0.121 +/- 0.002 mM/min, respectively. Immobilised CWI was tested in a batch reactor using 50% sucrose (w/v). After 70 consecutive cycles gelatin immobilised CWI retained 75% of its original activity.
TY - JOUR
AU - Vujčić, Zoran
AU - Miloradović, Zoran
AU - Milovanović, Aleksandra
AU - Božić, Nataša
PY - 2011
UR - http://cer.ihtm.bg.ac.rs/handle/123456789/921
AB - Yeast cell wall invertase (CWI) was immobilised within 10% gelatin hydrogel. The result of entrapment was the complete immobilisation of all the added CWI. The activity of immobilised biocatalyst was 93 +/- 3 U/g, with activity yield of 30%. The optimum pH was in range of 4.5-5.0 for free and immobilised biocatalyst. The optimum temperature was 60 degrees C for both free and gelatin immobilised CWI. Immobilised CWI was more stable than free CWI above optimum activity temperatures. The K-m of free and immobilised CWI was 35.10 +/- 2.99 mM and 71.45 +/- 3.23 mM, respectively. The V-max, values were estimated as 8.23 +/- 0.24 mM/min and 0.121 +/- 0.002 mM/min, respectively. Immobilised CWI was tested in a batch reactor using 50% sucrose (w/v). After 70 consecutive cycles gelatin immobilised CWI retained 75% of its original activity.
PB - Elsevier Sci Ltd, Oxford
T2 - Food Chemistry
T1 - Cell wall invertase immobilisation within gelatin gel
VL - 126
IS - 1
SP - 236
EP - 240
DO - 10.1016/j.foodchem.2010.11.010
ER -
@article{
author = "Vujčić, Zoran and Miloradović, Zoran and Milovanović, Aleksandra and Božić, Nataša",
year = "2011",
url = "http://cer.ihtm.bg.ac.rs/handle/123456789/921",
abstract = "Yeast cell wall invertase (CWI) was immobilised within 10% gelatin hydrogel. The result of entrapment was the complete immobilisation of all the added CWI. The activity of immobilised biocatalyst was 93 +/- 3 U/g, with activity yield of 30%. The optimum pH was in range of 4.5-5.0 for free and immobilised biocatalyst. The optimum temperature was 60 degrees C for both free and gelatin immobilised CWI. Immobilised CWI was more stable than free CWI above optimum activity temperatures. The K-m of free and immobilised CWI was 35.10 +/- 2.99 mM and 71.45 +/- 3.23 mM, respectively. The V-max, values were estimated as 8.23 +/- 0.24 mM/min and 0.121 +/- 0.002 mM/min, respectively. Immobilised CWI was tested in a batch reactor using 50% sucrose (w/v). After 70 consecutive cycles gelatin immobilised CWI retained 75% of its original activity.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Cell wall invertase immobilisation within gelatin gel",
volume = "126",
number = "1",
pages = "236-240",
doi = "10.1016/j.foodchem.2010.11.010"
}
Vujčić Z, Miloradović Z, Milovanović A, Božić N. Cell wall invertase immobilisation within gelatin gel. Food Chemistry. 2011;126(1):236-240
