2017
DOI: 10.20884/1.jm.2017.12.1.249
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Immobilization and Characterization of Bacillus Thuringiensis HCB6 Amylase in Calcium Alginate Matrix

Abstract: Free enzyme in solution react with substrates to result in products which cannot be recovered for reuse. These problems can be overcome to a certain extent by the use of enzyme immobilization method. Immobilized enzymes are more robust and more resistant to condition changes. More importantly, the heterogeneous immobilized enzyme systems allow an easy recovery of both enzymes and products, multiple re-uses of enzymes, and continuous operation of enzymatic processes. Entrapment of enzymes in Ca-alginate is one … Show more

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Cited by 6 publications
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“…This problem can be overcome by enzyme immobilization methods, because immobilization has been acknowledged to offer several improvements such as higher economic beneficial [1]; increased biomolecular stability under various reaction conditions [2]; increased endurance of the enzyme against various application variables, such as temperature, solvents, pH of the reaction system, and the presence of unwanted components (contaminants and impurities) [3][4][5]; easier separation of the enzyme from the product with minimized or free from protein contamination from the product; and reduced enzyme and enzymatic product costs [6]. Moreover, immobilized enzymes allow easy recovery of the enzymes from the products, repeated use of enzymes, and continuous enzymatic processes [7]. In this study, α-amylase (EC.3.2.1.1) was used is as an enzyme that is able to break down starch and glycogen molecules by cutting the glycosidic α-1,4 bonds in starch molecules (carbohydrates) to form shorter carbohydrate molecules [8].…”
Section: Introductionmentioning
confidence: 99%
“…This problem can be overcome by enzyme immobilization methods, because immobilization has been acknowledged to offer several improvements such as higher economic beneficial [1]; increased biomolecular stability under various reaction conditions [2]; increased endurance of the enzyme against various application variables, such as temperature, solvents, pH of the reaction system, and the presence of unwanted components (contaminants and impurities) [3][4][5]; easier separation of the enzyme from the product with minimized or free from protein contamination from the product; and reduced enzyme and enzymatic product costs [6]. Moreover, immobilized enzymes allow easy recovery of the enzymes from the products, repeated use of enzymes, and continuous enzymatic processes [7]. In this study, α-amylase (EC.3.2.1.1) was used is as an enzyme that is able to break down starch and glycogen molecules by cutting the glycosidic α-1,4 bonds in starch molecules (carbohydrates) to form shorter carbohydrate molecules [8].…”
Section: Introductionmentioning
confidence: 99%