Article ID Journal Published Year Pages File Type
10233184 Enzyme and Microbial Technology 2005 5 Pages PDF
Abstract
Tomato pectinase was immobilized on agarose linked Concanavalin A by successive layering of the lectin and the enzyme. After four layers of the enzyme, the optimum effectiveness factor of 0.73 was obtained. The immobilized enzyme showed slightly higher Vmax/Km (0.4) as compared to free enzyme (0.3). The immobilized enzyme showed enhanced thermal stability at 50 °C, enhanced storage stability at 4 °C and enhanced stability during exposure to 4 M urea. Higher conversion of polygalacturonic acid at 50 °C by the immobilized enzyme as compared to the free enzyme was observed. The immobilized enzyme could be reused three times without any loss in activity.
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Physical Sciences and Engineering Chemical Engineering Bioengineering
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