Immobilization of inulinase for sucrose hydrolysis

被引：41
作者：
Catana, R
Ferreira, BS
Cabral, JMS
Fernandes, P [1 ]
机构：
[1] Inst Super Tecn, Ctr Engn Biol & Quim, Av Rovisco Pais, P-1049001 Lisbon, Portugal
[2] Biotrend, P-2675807 Ramada, Portugal
[3] Univ Lusofona Humanidades & Tecnol, P-1749024 Lisbon, Portugal
来源：
FOOD CHEMISTRY | 2005年 / 91卷 / 03期
关键词：
biotransformation; Ca-alginate entrapment; enzyme immobilization; inulinase;
D O I：
10.1016/j.foodchem.2004.04.041
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A commercial inulinase preparation immobilized on various supports was used for sucrose hydrolysis. Entrapment and encapsulation in Ca-alginate and entrapment in an alginate-silicate sol-gel matrix were evaluated. Best results were obtained with Ca-alginate beads. The influence of sodium-alginate concentration on the immobilization yield was assessed. Inulinase entrapped in Ca-alginate beads displayed high activity in the range 50-60 degreesC, whereas the optimum for the free enzyme was 60 degreesC. The optimum pH of the immobilized enzyme was slightly more acidic (4.0) than the one observed for the free form (4.5). The apparent Km for sucrose of the immobilized inulinase was 184 mM, as compared to 82 mM for free inulinase, as a result of diffusion resistances. (C) 2004 Elsevier Ltd. All rights reserved.
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收藏
页码：517 / 520
页数：4
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