Preparation of a Poly(ethylene glycol)-Based Cross-Linked Network from a Click Reaction for Enzyme Immobilization

Oktay B., Demir S., Kayaman Apohan N.

CHEMISTRYSELECT, cilt.4, sa.20, ss.6055-6059, 2019 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 4 Sayı: 20
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1002/slct.201900296
  • Dergi Adı: CHEMISTRYSELECT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.6055-6059
  • Anahtar Kelimeler: amylase, click chemistry, enzyme immobilization, thiol-ene, ALPHA-AMYLASE, SUPPORTS, GLYCOL, PEG, FUNCTIONALIZATION, OPTIMIZATION, CONJUGATION, MALEIMIDES, STABILITY, KINETICS
  • Marmara Üniversitesi Adresli: Evet

Özet

In this study, a polyethylene glycol (PEG)-maleimide film was prepared by a thiol-ene click reaction. The covalent immobilization of amylase was carried out onto the PEG-maleimide based photo-curable network via epoxy and C=O groups without any linker. The epoxy and carbonyl groups on the PEG backbone improved the affinity of the enzyme. The immobilization yield of amylase onto the film was 72.46%. The immobilization capacity was also determined as 313 mg/g. The thermal stability of amylase improved via covalent attachment. Immobilized amylase showed maximum activity at 40 degrees C and pH 6.5. The immobilized amylase continued to retain 66% of its initial activity after 30 days.