کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585599 | 1492039 | 2018 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Preparation, characterization and catalytic behavior of pectinase covalently immobilized onto sodium alginate/graphene oxide composite beads
ترجمه فارسی عنوان
آماده سازی، خصوصیات و رفتار کاتالیزوری پکتیناز به صورت کووالانسی بر روی آلژینات سدیم / دانه های کامپوزیتی گرافن
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کلمات کلیدی
ایمن سازی، پکتیناز، آلژینات سدیم، اکسید گرافن،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Pectinase was immobilized onto sodium alginate/graphene oxide beads via amide bonds by using N,Nâ²-dicyclohexylcarbodiimide/N-hydroxysuccinimide as the activating agent. The immobilized pectinase was characterized by Fourier transform infrared spectra and scanning electron microscopy analyses. Immobilization conditions were optimized by Box-Behnken design and the response surface method. The activity of the immobilized pectinase prepared under optimal conditions reached 1236.86â¯Â±â¯40.21 U/g, with an enzyme activity recovery of 83.5%. The optimal pH of free pectinase was 4.5, while that of immobilized pectinase was shifted to 4.0. The optimal temperature of immobilized pectinase was increased to 60â¯Â°C, which was 10â¯Â°C higher than that of free form. Furthermore, the immobilized pectinase possessed a superior thermal stability and storage stability to those of free pectinase. Reusability studies indicated that the immobilized pectinase retained 73% of initial activity after six times cycles. Due to these good properties, such immobilized pectinase may find application in food industry.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 253, 1 July 2018, Pages 185-193
Journal: Food Chemistry - Volume 253, 1 July 2018, Pages 185-193
نویسندگان
Xiao-Yan Dai, Li-Min Kong, Xiao-Ling Wang, Qing Zhu, Kai Chen, Tao Zhou,