Carrier free co-immobilization of glucoamylase and pullulanase as combi-cross linked enzyme aggregates (combi-CLEAs)

Abstract

Carrier free co-immobilization of glucoamylase and pullulanase as combi-cross linked enzyme aggregates (combi-CLEAs)

A magnetic tri-enzyme nanobiocatalyst for fruit juice clarification

“…Also, there was increase in the half-life of co-immobilized enzymes (α-amylase: 2.3 folds, pectinase: 2.5 folds, and cellulase: 2.6 folds) and individually immobilized enzymes (α-amylase: 2.1 folds, cellulase: 2.3 folds and pectinase: 2.2 folds) with respective to free form. This fact seems that covalent cross-linking between amino groups present on the surface of enzymes and functionalized magnetic nanoparticles via glutaraldehyde protecting the enzyme from harsh conditions and conserving the functional stability of enzyme in immobilized form as compared to native forms (Talekar et al, 2013a).…”

“…α-amylase, pectinase and cellulase onto amino functionalized magnetic nanoparticle for fruit juice clarification (Seenuvasan et al, 2013 andMagro et al, 2016). This approach of multi-enzymatic systems can significantly offer some advantages such as short cycle time, production enhancement and efficient transfer of substrate in sequential enzymatic reactions in one pot which translates to substantial economic and environmental efficient (Pinelo et al, 2010and Talekar et al, 2013a, Caterina et al, 2013. Also, immobilized tri-enzyme can improve the clarification process by decreasing cloudiness, haziness, and turbidity of juice.…”

Immobilisation of Aspergillus oryzae α-amylase and Aspergillus niger glucoamylase enzymes as cross-linked enzyme aggregates

“…Starch is an important industrial raw material as well as being a major constituent of foodstuffs. Many industrial processes, such as the production of sweeteners, fuel bioethanol, adhesives, thickeners and binding agents need starch as a raw material (van der Maarel et al, 2002;Bryjak, 2003;Gray et al, 2006). Starch utilisation requires degradation to maltodextrins, maltose and glucose which could be effected by amylolytic enzymes of varying specificity.…”

Maltose Production Using Starch from Cassava Bagasse Catalyzed by Cross-Linked β-Amylase Aggregates

“…The study of the effect of the reaction pH and temperature on the enzyme activity of β-amylase was performed using free enzyme, CLEA-β-BSA-5 and CLEA-β-SPI-12 to investigate the influence of the enzyme immobilization technique on enzyme response to the medium [68][69][70][71] (Figure 2 Figure 2. Temperature activity profile (a), using 1% (w/v) soluble starch solution at pH 4.8 (standard condition for enzymatic assay as described in the section 3.2) and pH activity profile (b), using 1% (w/v) soluble starch solution at 20 °C, for free β-amylase (squares), CLEA-β-BSA-5 (circles) and CLEA-β-SPI-12 (triangles).…”

“…The study of the effect of the reaction pH and temperature on the enzyme activity of β-amylase was performed using free enzyme, CLEA-β-BSA-5 and CLEA-β-SPI-12 to investigate the influence of the enzyme immobilization technique on enzyme response to the medium [68][69][70][71] (Figure 2). …”