Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10156871 | International Journal of Biological Macromolecules | 2018 | 44 Pages |
Abstract
A tri-enzyme mixture of cellulase, pectinase and xylanase present in fermentation broth of Aspergillus niger culture was directly recovered by solvent precipitation and co-immobilized on magnetic nanoparticles (MNPs) by cross linking with glutaraldehyde. A 2:1 ratio of isopropanol:total protein in the fermentation broth gave a precipitate with maximal activity recovery of the three enzymes. The co-immobilization on MNPs was optimized at 30â¯mM glutaraldehyde for 3â¯h incubation, and 3:1 MNPs:enzyme ratio, yielding a maximum activity recovery of cellulase (80.25â¯Â±â¯1.03%), pectinase (84.76â¯Â±â¯1.71%) and xylanase (75.62â¯Â±â¯0.76%), respectively. The tri-enzyme co-immobilized MNPs were characterized by particle size analysis, FTIR, XRD, VSM and SEM studies, and showed enhanced thermal stability as evident from lower kd, higher t1/2 and D-value in the range of 55-75â¯Â°C. The tri-enzyme co-immobilized MNPs showed a shift in optimum temperature from 55 to 60â¯Â°C with improved pH tolerance along with a slender rise in kinetic constants and enhanced thermodynamic parameters. It was stable for 36â¯days at 5â¯Â°C, and retained >90% activity up to 4â¯cycles. The tri-enzyme co-immobilized MNPs were successfully utilized for extraction of piperine from black pepper, preparation of sugarcane cell protoplasts, and clarification of papaya juice with prominent yield and reusability vis-à -vis traditional methods.
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Authors
Abhijeet B. Muley, Avinash S. Thorat, Rekha S. Singhal, K. Harinath Babu,