Publication:
Immobilization of pectinase on polyethyleneimine based support via spontaneous amino-yne click reaction

Simple item page
dc.contributor.authorOKTAY, BURCU
dc.contributor.authorsOktay, Burcu; Demir, Serap; Kayaman-Apohan, Nilhan
dc.date.accessioned2022-03-12T22:40:32Z
dc.date.available2022-03-12T22:40:32Z
dc.date.issued2020
dc.description.abstractThe immobilization of an enzyme can improve catalytic activity, stability, and reusability of its. In this study, we investigated a new method for enzyme immobilization. Alkyne-pectinase was first immobilized on the polyethyleneimine-based cryogel via a spontaneous amino-yne click reaction under very mild conditions and then the apple juice was clarified. Amino-yne click reactions do not need any photoinitiator or catalyst, unlike other click reactions. The immobilization efficiency of the alkyne pectinase was 90%. The immobilized enzyme continued to retain 70% of its initial activity after 60 days. An improvement observed in the pH tolerance in the range of 6.5-8.0. The higher thermal tolerance of the immobilized pectinase was increased above 50 degrees C. Immobilized pectinase showed 100% activity at 55 degrees C and pH 6.5. The clarification rate of apple juice was achieved about 50% by the pectinase immobilized support. (C) 2020 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
dc.identifier.doi10.1016/j.fbp.2020.04.010
dc.identifier.eissn1744-3571
dc.identifier.issn0960-3085
dc.identifier.urihttps://hdl.handle.net/11424/235978
dc.identifier.wosWOS:000558789900001
dc.language.isoeng
dc.publisherELSEVIER
dc.relation.ispartofFOOD AND BIOPRODUCTS PROCESSING
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectClick reaction
dc.subjectEnzyme immobilization
dc.subjectPectinase
dc.subjectMAGNETITE NANOPARTICLES
dc.subjectASPERGILLUS-NIGER
dc.subjectALPHA-AMYLASE
dc.subjectFACILE TOOL
dc.subjectALGINATE
dc.subjectENZYME
dc.subjectAPPLE
dc.subjectPOLYMERIZATION
dc.subjectTRYPSIN
dc.subjectCLARIFICATION
dc.titleImmobilization of pectinase on polyethyleneimine based support via spontaneous amino-yne click reaction
dc.typearticle
dspace.entity.typePublication
local.avesis.id20ec2bcb-41a9-47d2-b834-552e547c902e
local.import.packageSS17
local.indexed.atWOS
local.indexed.atSCOPUS
local.journal.numberofpages10
local.journal.quartileQ1
oaire.citation.endPage168
oaire.citation.startPage159
oaire.citation.titleFOOD AND BIOPRODUCTS PROCESSING
oaire.citation.volume122
relation.isAuthorOfPublication73bf1f8b-c472-46a3-8ef3-f25a516fef62
relation.isAuthorOfPublication.latestForDiscovery73bf1f8b-c472-46a3-8ef3-f25a516fef62

Files

Collections

Research Outputs