Volume : V, Issue : VIII, August - 2016

Diastase AlphaAmylase Immobilization on Gelatin Crosslinked by Glutaraldehyde

Preeti Lahiri

Abstract :

 α–Amylases are one of the important industrial enzymes that find use in the starch industry for conversion of starch to maltose in preparation of high fructose corn syrup and ethanol. Its immobilization can also improve the enzyme activity and stability in comparison to free enzyme in solution. Various support materials or carrier are used for enzyme immobilization, which may be natural as well as manmade materials. In the present investigation, gelatin has been chosen as an immobilized matrix. α–Amylase was immobilized on gelatin activated by glutaraldehyde as an organic hardener. The conditions of entrapment such as concentration of gelatin, glutaraldehyde and hardening time were optimized for maximum apparent activity. 20 % Gelatin concentration, 10% glutaraldehyde and hardening time of 75 minutes were used and 71.5 % immobilization was achieved. The entrapped α–amylase was characterized in terms of optimum pH, temperature, substrate concentration and compared with those of free enzyme. The optimum pH shifted from 6.5 to 7.5 i.e. towards the basic side upon immobilization. The optimum temperature of gelatin immobilized α–amylase was 65°C as compared to soluble enzyme (55°C) showing an improvement in thermal stability. The Michaelis constant, was estimated for both immobilized and free enzyme. An increase in Michaelis constant, Km from 11.24 to 11.36 mg mL–1 upon immobilization was observed.

Keywords :

Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Preeti Lahiri Diastase AlphaAmylase Immobilization on Gelatin Crosslinked by Glutaraldehyde International Journal of Scientific Research,Volume : 5 | Issue : 8 |August 2016

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