TY  - JOUR
AU  - Vujčić, Zoran
AU  - Miloradovic, Zoran
AU  - Milovanovic, Aleksandra
AU  - Božić, Nataša
PY  - 2011
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1147
AB  - Yeast cell wall invertase (CWI) was immobilised within 10% gelatin hydrogel. The result of entrapment was the complete immobilisation of all the added CWI. The activity of immobilised biocatalyst was 93 +/- 3 U/g, with activity yield of 30%. The optimum pH was in range of 4.5-5.0 for free and immobilised biocatalyst. The optimum temperature was 60 degrees C for both free and gelatin immobilised CWI. Immobilised CWI was more stable than free CWI above optimum activity temperatures. The K-m of free and immobilised CWI was 35.10 +/- 2.99 mM and 71.45 +/- 3.23 mM, respectively. The V-max, values were estimated as 8.23 +/- 0.24 mM/min and 0.121 +/- 0.002 mM/min, respectively. Immobilised CWI was tested in a batch reactor using 50% sucrose (w/v). After 70 consecutive cycles gelatin immobilised CWI retained 75% of its original activity. (C) 2010 Elsevier Ltd. All rights reserved.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Cell wall invertase immobilisation within gelatin gel
VL  - 126
IS  - 1
SP  - 236
EP  - 240
DO  - 10.1016/j.foodchem.2010.11.010
ER  - 

@article{
author = "Vujčić, Zoran and Miloradovic, Zoran and Milovanovic, Aleksandra and Božić, Nataša",
year = "2011",
abstract = "Yeast cell wall invertase (CWI) was immobilised within 10% gelatin hydrogel. The result of entrapment was the complete immobilisation of all the added CWI. The activity of immobilised biocatalyst was 93 +/- 3 U/g, with activity yield of 30%. The optimum pH was in range of 4.5-5.0 for free and immobilised biocatalyst. The optimum temperature was 60 degrees C for both free and gelatin immobilised CWI. Immobilised CWI was more stable than free CWI above optimum activity temperatures. The K-m of free and immobilised CWI was 35.10 +/- 2.99 mM and 71.45 +/- 3.23 mM, respectively. The V-max, values were estimated as 8.23 +/- 0.24 mM/min and 0.121 +/- 0.002 mM/min, respectively. Immobilised CWI was tested in a batch reactor using 50% sucrose (w/v). After 70 consecutive cycles gelatin immobilised CWI retained 75% of its original activity. (C) 2010 Elsevier Ltd. All rights reserved.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Cell wall invertase immobilisation within gelatin gel",
volume = "126",
number = "1",
pages = "236-240",
doi = "10.1016/j.foodchem.2010.11.010"
}

Vujčić, Z., Miloradovic, Z., Milovanovic, A.,& Božić, N.. (2011). Cell wall invertase immobilisation within gelatin gel. in Food Chemistry
Elsevier Sci Ltd, Oxford., 126(1), 236-240.
https://doi.org/10.1016/j.foodchem.2010.11.010

Vujčić Z, Miloradovic Z, Milovanovic A, Božić N. Cell wall invertase immobilisation within gelatin gel. in Food Chemistry. 2011;126(1):236-240.
doi:10.1016/j.foodchem.2010.11.010 .

Vujčić, Zoran, Miloradovic, Zoran, Milovanovic, Aleksandra, Božić, Nataša, "Cell wall invertase immobilisation within gelatin gel" in Food Chemistry, 126, no. 1 (2011):236-240,
https://doi.org/10.1016/j.foodchem.2010.11.010 . .