Details

Autor(en) / Beteiligte

• Dai, Xiao-Yan
• Kong, Li-Min
• Wang, Xiao-Ling
• Zhu, Qing
• Chen, Kai
• Zhou, Tao

Titel

Preparation, characterization and catalytic behavior of pectinase covalently immobilized onto sodium alginate/graphene oxide composite beads

Ist Teil von

• Food chemistry, 2018-07, Vol.253, p.185-193

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2018

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• •Pectinase was effectively immobilized onto sodium alginate/graphene oxide beads.•The immobilized pectinase possessed a high activity, with a high activity recovery.•The immobilized pectinase retained 73% of initial activity after six cycles of reuse. Pectinase was immobilized onto sodium alginate/graphene oxide beads via amide bonds by using N,N′-dicyclohexylcarbodiimide/N-hydroxysuccinimide as the activating agent. The immobilized pectinase was characterized by Fourier transform infrared spectra and scanning electron microscopy analyses. Immobilization conditions were optimized by Box–Behnken design and the response surface method. The activity of the immobilized pectinase prepared under optimal conditions reached 1236.86 ± 40.21 U/g, with an enzyme activity recovery of 83.5%. The optimal pH of free pectinase was 4.5, while that of immobilized pectinase was shifted to 4.0. The optimal temperature of immobilized pectinase was increased to 60 °C, which was 10 °C higher than that of free form. Furthermore, the immobilized pectinase possessed a superior thermal stability and storage stability to those of free pectinase. Reusability studies indicated that the immobilized pectinase retained 73% of initial activity after six times cycles. Due to these good properties, such immobilized pectinase may find application in food industry.