A Health-Friendly Strategy for Covalent-Bonded Immobilization of Pectinase on the Functionalized Glass Beads
- PDF / 3,653,959 Bytes
- 10 Pages / 595.276 x 790.866 pts Page_size
- 10 Downloads / 177 Views
COMMUNICATION
A Health-Friendly Strategy for Covalent-Bonded Immobilization of Pectinase on the Functionalized Glass Beads Seyed Saeid Hosseini 1 Seyedeh Zahra Azimi 1
&
Faramarz Khodaiyan 1 & Seyed Mohammad E. Mousavi 1 & John F. Kennedy 2 &
Received: 20 January 2020 / Accepted: 6 September 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In recent years, polyaldehyde polysaccharides have received an increasing attention as an ideal cross-linker which their aldehyde groups can be crosslinked with amino groups of enzyme. In this study, pectinase was covalently immobilized on the glass beads by polyaldehyde pullulan as the resulting product from periodate oxidation of this polysaccharide and by glutaraldehyde as a common cross-linker. Polyaldehyde pullulan had an aldehyde content of 19.9 ± 1.3%, which was confirmed by FTIR. The protein content of glass beads after enzyme immobilization by polyaldehyde pullulan and glutaraldehyde was 1.83 and 0.41 mg/10 glass beads, respectively. Optimum pH and temperature for pectinase immobilized by both cross-linkers were 5.5 and 50 °C, and the specific activity under these conditions was 2.21 ± 0.18 and 2.56 ± 0.12 unit/mg for enzyme immobilized by polyaldehyde pullulan and glutaraldehyde, respectively. pH stability of the pectinase immobilized by polyaldehyde pullulan was higher than by glutaraldehyde, while both immobilized system has an almost similar temperature stability. The kinetic parameters were determined for both immobilization systems. Also, SEM and atomic force microscopy confirmed the presence of polyaldehyde pullulan on glass bead after immobilization. Eventually, the obtained results suggested that polyaldehyde pullulan can be applied as a high potential alternative to glutaraldehyde for the enzyme immobilization. Keywords Pectinase . Polyaldehyde pullulan . Immobilization . Specific activity . Kinetic parameters
Introduction Pectin is a complex polysaccharide with a backbone of (1 → 4) galacturonic acids esterified at some carboxyl groups. This heteropolysaccharide is widely applied in the food and drug industry as emulsifier, gelling agent, and stabilizer (Pasandide et al. 2018). However, this valuable macromolecule causes disadvantages in some products, such as some fruit juices, because it contributes to the creation of the undesirable haze * Seyed Saeid Hosseini [email protected] * Faramarz Khodaiyan [email protected] 1
Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
2
Chembiotech Laboratories, Advanced Science and Technology Institute, 5 The Croft, Buntsford Drive, Stoke Heath, Bromsgrove, Worcs B60 4JE, UK
and sediment in the bottle during their shelf-life (Cerreti et al. 2017; Benucci et al. 2019). Therefore, it seems that its hydrolysis is necessary in production of these products. Pectinase is the used enzyme for this process. Generally, the pectinases consist of a series of pectin degrading enzymes, which the most impor
Data Loading...
