Some properties of free and immobilized ?-amylase from Penicillium griseofulvum by solid state fermentation
Küçük Resim Yok
Tarih
2006
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
alpha-Amylase was produced from Penicillium griseofulvum by an SSF technique. alpha-Amylase was immobilized on Celite by an adsorption method. Various parameters, such as effect of pH and temperature, substrate concentration, operational and storage stability, ability to hydrolyze starch and products of hydrolysis were investigated; these findings were compared with the free enzyme. The activity yield of immobilization was 87.6%. The optimum pH and temperature for both enzymes were 5.5 degrees C and 40 degrees C, respectively. The thermal, and the operational and storage stabilities of immobilized enzyme were better than that of the free enzyme. K-m and V-max were calculated from Lineweaver-Burk plots for both enzymes. K-m values were 9.1 mg mL(-1) for free enzyme, and 7.1 mg mL(-1) for immobilized enzyme. The V max of the immobilized enzyme was approximately 40% smaller than that of the free enzyme. The hydrolysis ability of the free and immobilized enzyme were determined as 99.3% and 97.9%, respectively.
Açıklama
Anahtar Kelimeler
Alpha-Amylase, Penicillium Griseofulvum, Celite, Immobilization, SSF, Starch, Noncovalent Immobilization, Starch Hydrolysis, Enzyme, Purification, Kinetics, Chitin
Kaynak
Preparative Biochemistry & Biotechnology
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
36
Sayı
1
