کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1186873 | 963451 | 2008 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Immobilization and stabilization of pectinase by multipoint attachment onto an activated agar-gel support
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
Pectinase was immobilized on an activated agar-gel support by multipoint attachment. The maximal activity of immobilized pectinase was obtained at 5 °C, pH 3.6, with a 24 h reaction time at an enzyme dose of 0.52 mg protein/g gel, and the gel was activated with 1.0 M glycidol. These conditions increased the thermal stability of the immobilized pectinase 19-fold compared with the free enzyme at 65 °C. The optimal temperature for pectinase activity changed from 40 to 50 °C after immobilization; however, the optimal pH remained unchanged. The immobilized enzyme also exhibited great operational stability, and an 81% residual activity was observed in the immobilized enzyme after 10 batch reactions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 109, Issue 4, 15 August 2008, Pages 703–708
Journal: Food Chemistry - Volume 109, Issue 4, 15 August 2008, Pages 703–708
نویسندگان
Tuoping Li, Suhong Li, Na Wang, Lirui Tain,