Cell wall invertase immobilization within calcium alginate beads
Само за регистроване кориснике
2007
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Yeast cell wall invertase (CWI) was immobilized within calcium alginate beads. The result of entrapment was the complete immobilization of all the added CWI. Three types of biocatalysts were prepared: CWI-S, CWI-155 and CWI-157. The optimum pH values were 4.5 and 5.0 for free and immobilized invertase, respectively. The optimum temperature was 60 degrees C, for both free CWI and CWI-S immobilizate. 80 degrees C was the optimum temperature for CWI-155 whereas the optimum temperature for CWI-157 ranged from 50 degrees C to 80 degrees C. Immobilized CWI was more stable than was free CWI above optimum activity temperatures. The activation energies were 32 kJ/mol for free CWI and 45, 21 and 25 kJ/mol for CWI-S, CWI-155 and CWI-157, respectively. The Km values of free and immobilized CWI-157 were 28.4 mM and 72 mM, respectively. The V-max values were estimated as 4.5 mM/min and 0.42 mM/min, respectively. Immobilized CWI-157 was tested in a batch reactor using 70% sucrose (w/v). Complete sucr...ose conversion was achieved after 55 h. After 40 consecutive cycles, CWI-157 retained 90% of its activity. (c) 2006 Elsevier Ltd. All rights reserved.
Кључне речи:
Saccharomyces cerevisiae / cell wall invertase / immobilization / alginateИзвор:
Food Chemistry, 2007, 104, 1, 81-86Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Интеракције природних производа и њихових аналога са протеинима и нуклеинским киселинама (RS-142026)
DOI: 10.1016/j.foodchem.2006.11.001
ISSN: 0308-8146
WoS: 000246630500011
Scopus: 2-s2.0-34147160238
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Milovanovic, Aleksandra AU - Božić, Nataša AU - Vujčić, Zoran PY - 2007 UR - https://cherry.chem.bg.ac.rs/handle/123456789/831 AB - Yeast cell wall invertase (CWI) was immobilized within calcium alginate beads. The result of entrapment was the complete immobilization of all the added CWI. Three types of biocatalysts were prepared: CWI-S, CWI-155 and CWI-157. The optimum pH values were 4.5 and 5.0 for free and immobilized invertase, respectively. The optimum temperature was 60 degrees C, for both free CWI and CWI-S immobilizate. 80 degrees C was the optimum temperature for CWI-155 whereas the optimum temperature for CWI-157 ranged from 50 degrees C to 80 degrees C. Immobilized CWI was more stable than was free CWI above optimum activity temperatures. The activation energies were 32 kJ/mol for free CWI and 45, 21 and 25 kJ/mol for CWI-S, CWI-155 and CWI-157, respectively. The Km values of free and immobilized CWI-157 were 28.4 mM and 72 mM, respectively. The V-max values were estimated as 4.5 mM/min and 0.42 mM/min, respectively. Immobilized CWI-157 was tested in a batch reactor using 70% sucrose (w/v). Complete sucrose conversion was achieved after 55 h. After 40 consecutive cycles, CWI-157 retained 90% of its activity. (c) 2006 Elsevier Ltd. All rights reserved. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Cell wall invertase immobilization within calcium alginate beads VL - 104 IS - 1 SP - 81 EP - 86 DO - 10.1016/j.foodchem.2006.11.001 ER -
@article{ author = "Milovanovic, Aleksandra and Božić, Nataša and Vujčić, Zoran", year = "2007", abstract = "Yeast cell wall invertase (CWI) was immobilized within calcium alginate beads. The result of entrapment was the complete immobilization of all the added CWI. Three types of biocatalysts were prepared: CWI-S, CWI-155 and CWI-157. The optimum pH values were 4.5 and 5.0 for free and immobilized invertase, respectively. The optimum temperature was 60 degrees C, for both free CWI and CWI-S immobilizate. 80 degrees C was the optimum temperature for CWI-155 whereas the optimum temperature for CWI-157 ranged from 50 degrees C to 80 degrees C. Immobilized CWI was more stable than was free CWI above optimum activity temperatures. The activation energies were 32 kJ/mol for free CWI and 45, 21 and 25 kJ/mol for CWI-S, CWI-155 and CWI-157, respectively. The Km values of free and immobilized CWI-157 were 28.4 mM and 72 mM, respectively. The V-max values were estimated as 4.5 mM/min and 0.42 mM/min, respectively. Immobilized CWI-157 was tested in a batch reactor using 70% sucrose (w/v). Complete sucrose conversion was achieved after 55 h. After 40 consecutive cycles, CWI-157 retained 90% of its activity. (c) 2006 Elsevier Ltd. All rights reserved.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Cell wall invertase immobilization within calcium alginate beads", volume = "104", number = "1", pages = "81-86", doi = "10.1016/j.foodchem.2006.11.001" }
Milovanovic, A., Božić, N.,& Vujčić, Z.. (2007). Cell wall invertase immobilization within calcium alginate beads. in Food Chemistry Elsevier Sci Ltd, Oxford., 104(1), 81-86. https://doi.org/10.1016/j.foodchem.2006.11.001
Milovanovic A, Božić N, Vujčić Z. Cell wall invertase immobilization within calcium alginate beads. in Food Chemistry. 2007;104(1):81-86. doi:10.1016/j.foodchem.2006.11.001 .
Milovanovic, Aleksandra, Božić, Nataša, Vujčić, Zoran, "Cell wall invertase immobilization within calcium alginate beads" in Food Chemistry, 104, no. 1 (2007):81-86, https://doi.org/10.1016/j.foodchem.2006.11.001 . .