Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9607680 | Process Biochemistry | 2005 | 5 Pages |
Abstract
Glucoamylase was immobilized onto chemically synthesized polyaniline after activation with glutaraldehyde (PANIG). The immobilized glucoamylase (PANIG-GA) presented better performance than free enzyme when submitted to heat treatment, showing a 10 °C decrease on the optimal assay temperature. The pH profile of the immobilized and free enzyme revealed similar behaviour, although PANIG-GA exhibited higher stability in the alkaline range (from pH 8.0 to 10). The KM value of free enzyme for starch (4.76 mg mLâ1) was higher than that of the immobilized glucoamylase (0.43 mg mLâ1) whereas Vmax was lower for the immobilized glucoamylase (0.95 μmol minâ1) preparation than free enzyme (8.58 μmol minâ1). Thin layer chromatography (TLC) showed that no changes was observed between free and immobilized enzyme starch hydrolysis products.
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Authors
R.N. Silva, E.R. Asquieri, K.F. Fernandes,