Morphological, biochemical and molecular characterization of Bacillus isolates as a producer of industrial enzymes

Karakuş, Yonca Yüzügüllü; Sertel, Arzu; Duman, Yonca Avcı; Polat, Fikriye

doi:10.5505/turkhijyen.2018.87004

Turk Hij Den Biyol Derg

2018

DOI: 10.5505/turkhijyen.2018.87004

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Morphological, biochemical and molecular characterization of Bacillus isolates as a producer of industrial enzymes

Yonca Yüzügüllü Karakuş¹,

Arzu Sertel²,

Yonca Avcı Duman³

et al.

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2019

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Kinetic and thermodynamic properties of purified alkaline protease from Bacillus pumilus Y7 and non‐covalent immobilization to poly(vinylimidazole)/clay hydrogel

Duman

Tekin

2019

Engineering in Life Sciences

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The characterization of the hydrogel was performed using Fourier‐transform infrared spectroscopy, X‐ray diffraction, and scanning electron microscopy. Purified Bacillus pumilus Y7‐derived alkaline protease was immobilized in Poly (vinylimidazole)/clay (PVI/SEP) hydrogel with 95% yield of immobilization. Immobilization decreased the pH optimum from 9 to 6 for free and immobilized enzyme, respectively. Temperature optimum 3°C decreased for immobilized enzyme. The Km, Vm, and kcat of immobilized enzyme were 4.4, 1.7, and 7.5‐fold increased over its free counterpart. Immobilized protease retained about 65% residual activity for 16th reuse. The immobilized protease endured its 35% residual activity in the material after six cycle's batch applications. The results of thermodynamic analysis for casein hydrolysis showed that the ΔG≠ (activation free energy) and ΔG≠E‐T (activation free energy of transition state formation) obtained for the immobilized enzyme decreased in comparison to those obtained for the free enzyme. On the other hand, the value of ΔG≠ES (free energy of substrate binding) was observed to have increased. These results indicate an increase in the spontaneity of the biochemical reaction post immobilization. Enthalpy value of immobilized enzyme that was 2.2‐fold increased over the free enzyme indicated lower energy for the formation of the transition state, and increased ΔS≠ value implied that the immobilized form of the enzyme was more ordered than its free form.

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Kinetic and thermodynamic properties of purified alkaline protease from Bacillus pumilus Y7 and non‐covalent immobilization to poly(vinylimidazole)/clay hydrogel

Duman

Tekin

2019

Engineering in Life Sciences

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show abstract

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Morphological, biochemical and molecular characterization of Bacillus isolates as a producer of industrial enzymes

Cited by 1 publication

References 7 publications

Kinetic and thermodynamic properties of purified alkaline protease from Bacillus pumilus Y7 and non‐covalent immobilization to poly(vinylimidazole)/clay hydrogel

Kinetic and thermodynamic properties of purified alkaline protease from Bacillus pumilus Y7 and non‐covalent immobilization to poly(vinylimidazole)/clay hydrogel

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