dc.creator | Vujčić, Zoran | |
dc.creator | Miloradović, Zoran | |
dc.creator | Milovanović, Aleksandra | |
dc.creator | Božić, Nataša | |
dc.date.accessioned | 2019-01-30T17:28:38Z | |
dc.date.available | 2019-01-30T17:28:38Z | |
dc.date.issued | 2011 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | https://cer.ihtm.bg.ac.rs/handle/123456789/921 | |
dc.description.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. | en |
dc.publisher | Elsevier Sci Ltd, Oxford | |
dc.relation | info:eu-repo/grantAgreement/MESTD/MPN2006-2010/142026/RS// | |
dc.rights | restrictedAccess | |
dc.source | Food Chemistry | |
dc.subject | Saccharomyces cerevisiae | en |
dc.subject | Cell wall invertase | en |
dc.subject | Immobilisation | en |
dc.subject | Gelatin | en |
dc.title | Cell wall invertase immobilisation within gelatin gel | en |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.volume | 126 | |
dc.citation.issue | 1 | |
dc.citation.spage | 236 | |
dc.citation.epage | 240 | |
dc.citation.other | 126(1): 236-240 | |
dc.citation.rank | aM21 | |
dc.identifier.doi | 10.1016/j.foodchem.2010.11.010 | |
dc.identifier.scopus | 2-s2.0-78650215691 | |
dc.identifier.wos | 000286855100035 | |
dc.type.version | publishedVersion | |