| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1184705 | Food Chemistry | 2011 | 6 Pages |
Starch hydrolysing enzyme α-amylase (EC 3.2.1.1) was immobilized by physical adsorption and covalent binding onto chemically synthesised polymer, polyanilines (PANIs) in two different forms, emeraldine salt and emeraldine base powder. The immobilization efficiency was affected by the pH of the immobilization medium, contact time and amount of enzyme. The kinetic parameters, reusability and storage stability of the enzyme were studied under free and immobilized condition at optimum pH and temperature. The immobilized enzyme showed enhanced storage stability over a period of 6 months, while free enzyme in solution lost all of its activity within a period of 8 days. Reusability of the enzyme was improved by immobilization. The Km values for starch hydrolysis were found to be high for the immobilized enzymes.
Research highlights► α-Amylase immobilized successfully on emeraldine salt and emeraldine base powder. ► Immobilization improved pH and temperature stability of α-amylase. ► The immobilized enzyme showed enhanced storage stability over a period of 6 months.
