Immobilization of pectinase on polyethyleneimine based support via spontaneous amino-yne click reaction

OKTAY B., DEMİR S., Kayaman-Apohan N.

Food and Bioproducts Processing, cilt.122, ss.159-168, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 122
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.fbp.2020.04.010
  • Dergi Adı: Food and Bioproducts Processing
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Biotechnology Research Abstracts, CAB Abstracts, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.159-168
  • Anahtar Kelimeler: Click reaction, Enzyme immobilization, Pectinase, MAGNETITE NANOPARTICLES, ASPERGILLUS-NIGER, ALPHA-AMYLASE, FACILE TOOL, ALGINATE, ENZYME, APPLE, POLYMERIZATION, TRYPSIN, CLARIFICATION
  • Marmara Üniversitesi Adresli: Evet

Özet

The immobilization of an enzyme can improve catalytic activity, stability, and reusability of its. In this study, we investigated a new method for enzyme immobilization. Alkyne-pectinase was first immobilized on the polyethyleneimine-based cryogel via a spontaneous amino-yne click reaction under very mild conditions and then the apple juice was clarified. Amino-yne click reactions do not need any photoinitiator or catalyst, unlike other click reactions. The immobilization efficiency of the alkyne pectinase was 90%. The immobilized enzyme continued to retain 70% of its initial activity after 60 days. An improvement observed in the pH tolerance in the range of 6.5–8.0. The higher thermal tolerance of the immobilized pectinase was increased above 50 °C. Immobilized pectinase showed 100% activity at 55 °C and pH 6.5. The clarification rate of apple juice was achieved about 50% by the pectinase immobilized support.