Cross-linked alpha-L-rhamnosidase aggregates with potential application in food industry
Abstract
alpha-L-Rhamnosidase (E.C. 3.2.1.40) from Brevundimonas sp. Ci19 was immobilized as a cross-linked enzyme aggregate (CLEA) via precipitation with acetone followed by glutaraldehyde cross-linking. The effects of precipitation and cross-linking on CLEA activity were investigated and characterized. Sixty percent acetone solution and 2.0 % glutaraldehyde were used at pH 7.0 for 1-h cross-linking reaction. The yield of rhamnosidase-CLEA was approximately 80 % starting from crude extracts or pure enzyme suggesting non-purification steps are required for extended use. No significant differences in optimum pH and temperature values of the enzyme were recorded after immobilization. The rham-CLEA recycled 4 times showed about 80 % rhamnosidase activity; meanwhile, in the fifth and six recycled time, the enzyme activity was reduced to about 40 and 20 %, respectively.
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Título según WOS: | Cross-linked alpha-L-rhamnosidase aggregates with potential application in food industry |
Título según SCOPUS: | Cross-linked ?-l-rhamnosidase aggregates with potential application in food industry |
Título de la Revista: | EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
Volumen: | 238 |
Número: | 5 |
Editorial: | Springer |
Fecha de publicación: | 2014 |
Página de inicio: | 797 |
Página final: | 801 |
Idioma: | English |
URL: | http://link.springer.com/10.1007/s00217-014-2157-4 |
DOI: |
10.1007/s00217-014-2157-4 |
Notas: | ISI, SCOPUS |