Immobilization of Aspergillus awamori ß-glucosidase on commercial gelatin: An inexpensive and efficient process.
Int J Biol Macromol
; 111: 1206-1213, 2018 May.
Article
em En
| MEDLINE
| ID: mdl-29415412
In this work, a ß-glucosidase of Aspergillus awamori with a molecular weight of 180â¯kDa was produced in solid-state cultures using a mixture of pineapple crown leaves and wheat bran. Maximum production of the enzyme (820⯱â¯30â¯U/g substrate) was obtained after 8â¯days of culture at 28⯰C and initial moisture of 80%. The crude enzyme was efficiently immobilized on glutaraldehyde cross-linked commercial gelatin. Immobilization changed the kinetics of the enzyme, whose behavior could no longer be described by a saturation function of the Michaelis-Menten type. Comparative evaluation of the free and immobilized enzyme showed that the immobilized enzyme was more thermostable and less inhibited by glucose than the free form. In consequence of these properties, the immobilized enzyme was able to hydrolyze cellobiose more extensively. In association with Trichoderma reesei cellulase, the free and immobilized ß-glucosidase increased the liberation of glucose from cellulose 3- and 5-fold, respectively. Immobilization of the A. awamori ß-glucosidase on glutaraldehyde cross-linked commercial gelatin is an efficient and cheap method allowing the reuse of the enzyme by at least 10 times.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Aspergillus
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Beta-Glucosidase
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Enzimas Imobilizadas
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Gelatina
Idioma:
En
Revista:
Int J Biol Macromol
Ano de publicação:
2018
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Holanda