Cell wall invertase immobilisation within gelatin gel
Само за регистроване кориснике
2011
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Saccharomyces cerevisiae / Cell wall invertase / Immobilisation / GelatinИзвор:
Food Chemistry, 2011, 126, 1, 236-240Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Интеракције природних производа и њихових аналога са протеинима и нуклеинским киселинама (RS-MESTD-MPN2006-2010-142026)
DOI: 10.1016/j.foodchem.2010.11.010
ISSN: 0308-8146
WoS: 000286855100035
Scopus: 2-s2.0-78650215691
Институција/група
IHTMTY - JOUR AU - Vujčić, Zoran AU - Miloradović, Zoran AU - Milovanović, Aleksandra AU - Božić, Nataša PY - 2011 UR - https://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", 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.. (2011). Cell wall invertase immobilisation within gelatin gel. in Food Chemistry Elsevier Sci Ltd, Oxford., 126(1), 236-240. https://doi.org/10.1016/j.foodchem.2010.11.010
Vujčić Z, Miloradović Z, Milovanović A, Božić N. Cell wall invertase immobilisation within gelatin gel. in Food Chemistry. 2011;126(1):236-240. doi:10.1016/j.foodchem.2010.11.010 .
Vujčić, Zoran, Miloradović, Zoran, Milovanović, Aleksandra, Božić, Nataša, "Cell wall invertase immobilisation within gelatin gel" in Food Chemistry, 126, no. 1 (2011):236-240, https://doi.org/10.1016/j.foodchem.2010.11.010 . .