Immobilization of B. amyloliquefaciens ?-amylase and comparison of some of its enzymatic properties with the free form

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dc.authoridErtan, Figen/0000-0002-7882-3993
dc.authorwosidDemirkan, Elif/ABI-4472-2020
dc.contributor.authorDemirkan, Elif
dc.contributor.authorDincbas, Serhan
dc.contributor.authorSevinc, Nihan
dc.contributor.authorErtan, Figen
dc.date.accessioned2024-06-12T10:51:19Z
dc.date.available2024-06-12T10:51:19Z
dc.date.issued2011
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe enzyme alpha-Amylase from Bacillus amyloliquefaciens was entrapped by drop-wise addition of an aqueous mixture of sodium alginate in the solution of a Ca2+ salt. Effects of immobilization conditions were investigated. Optimum alginate and CaCl2 concentrations were found to be 2% and 5% (w/v), respectively. The immobilization yield was 89%. Amylase activity increased with increasing enzyme loading on the beads. The best size and amount of beads for achieving enzyme activity were found to be 3 mm and 0.4 g, respectively. When coated with silicate, amylase-entrapped beads retained the highest catalytic activity. The highest operational stability was six reuses with 51% residual activity. Some properties of immobilized enzyme were determined, and compared with those of free enzyme. Product profile of the various raw starches has been determined by thin layer chromatography.en_US
dc.description.sponsorshipUludag University Commission of Scientific Research [F-2008/24]en_US
dc.description.sponsorshipThis research was funded by Uludag University Commission of Scientific Research Projects, Grant F-2008/24, which is highly appreciated.en_US
dc.identifier.endpage6701en_US
dc.identifier.issn1224-5984
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-84858328042en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage6690en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/18312
dc.identifier.volume16en_US
dc.identifier.wosWOS:000299089600003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherArs Docendien_US
dc.relation.ispartofRomanian Biotechnological Lettersen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAlpha-Amylaseen_US
dc.subjectBacillus Amyloliquefaciensen_US
dc.subjectCalcium Alginateen_US
dc.subjectImmobilizationen_US
dc.subjectOptimizationen_US
dc.subjectThin Layer Chromatographyen_US
dc.subjectAlginate Beadsen_US
dc.subjectStarchen_US
dc.subjectHydrolysisen_US
dc.subjectLipaseen_US
dc.subjectOptimizationen_US
dc.subjectPurificationen_US
dc.subjectEntrapmenten_US
dc.subjectStabilityen_US
dc.subjectMatrixen_US
dc.titleImmobilization of B. amyloliquefaciens ?-amylase and comparison of some of its enzymatic properties with the free formen_US
dc.typeArticleen_US

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