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dc.creatorVujčić, Zoran
dc.creatorMiloradović, Zoran
dc.creatorMilovanović, Aleksandra
dc.creatorBožić, Nataša
dc.date.accessioned2019-01-30T17:28:38Z
dc.date.available2019-01-30T17:28:38Z
dc.date.issued2011
dc.identifier.issn0308-8146
dc.identifier.urihttp://cer.ihtm.bg.ac.rs/handle/123456789/921
dc.description.abstractYeast 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.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/142026/RS//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectSaccharomyces cerevisiaeen
dc.subjectCell wall invertaseen
dc.subjectImmobilisationen
dc.subjectGelatinen
dc.titleCell wall invertase immobilisation within gelatin gelen
dc.typearticle
dc.rights.licenseARR
dc.citation.volume126
dc.citation.issue1
dc.citation.spage236
dc.citation.epage240
dc.citation.other126(1): 236-240
dc.citation.rankaM21
dc.identifier.doi10.1016/j.foodchem.2010.11.010
dc.identifier.rcubConv_2590
dc.identifier.scopus2-s2.0-78650215691
dc.identifier.wos000286855100035
dc.type.versionpublishedVersion


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