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Cell wall invertase immobilisation within gelatin gel

Authorized Users Only
2011
Authors
Vujčić, Zoran
Miloradović, Zoran
Milovanović, Aleksandra
Božić, Nataša
Article (Published version)
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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.
Keywords:
Saccharomyces cerevisiae / Cell wall invertase / Immobilisation / Gelatin
Source:
Food Chemistry, 2011, 126, 1, 236-240
Publisher:
  • Elsevier Sci Ltd, Oxford
Projects:
  • Interakcije prirodnih proizvoda i njihovih analoga sa proteinima i nukleinskim kiselinama (RS-142026)

DOI: 10.1016/j.foodchem.2010.11.010

ISSN: 0308-8146

WoS: 000286855100035

Scopus: 2-s2.0-78650215691
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URI
http://cer.ihtm.bg.ac.rs/handle/123456789/921
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