Cross-linked alpha-L-rhamnosidase aggregates with potential application in food industry

Alvarenga A.E.; Amoroso, M.J.; Illanes A.; Castro G.R.

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.

Más información

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