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alpha-Amylase immobilization on functionalized glass beads by covalent attachment

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dc.contributor.authorKAHRAMAN, MEMET VEZİR
dc.contributor.authorsKahraman, M. Vezir; Bayramoglu, Gulay; Kayaman-Apohan, Nilhan; Gungor, Atilla
dc.date.accessioned2022-03-12T17:32:12Z
dc.date.available2022-03-12T17:32:12Z
dc.date.issued2007
dc.description.abstractIn this study alpha-amylase was covalently immobilized onto phthaloyl chloride-containing amino group functionalized glass beads. In this procedure. amide bonds were formed between amino groups on the protein and acid chloride groups on the glass surface. The surface modified beads were characterized using Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), energy dispersion spectrum (EDS) and UV-Vis spectroscopy. Immobilization was successfully performed under very mild conditions (15 degrees C. 4 h). The amount of covalently bound alpha-amylase was found 25.2 +/- 3.1 mg/g glass support. The optimum pH value for the free amylase was at pH 6.5. The optimum pH of the immobilized enzyme was shifted 1.0 pH unit to the acidic region. The immobilized alpha-amylase exhibited better thermostability than the free one. The free enzyme lost all its activity with in 15 days. Covalently bound amylase was stable up to 5 days and lost only 20% of activity in 25 days. The covalently bound enzyme demonstrated more than 98% activitv after 6 runs and 81.4% activity after 25 runs. (c) 2007 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.foodchem.2007.01.054
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://hdl.handle.net/11424/228499
dc.identifier.wosWOS:000247631900010
dc.language.isoeng
dc.publisherELSEVIER SCI LTD
dc.relation.ispartofFOOD CHEMISTRY
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectcovalent immobilization
dc.subjectalpha-amylase
dc.subjectenzyme
dc.subjectglass beads
dc.subjectEDS-SEM
dc.subjectTHERMOSTABILITY
dc.subjectENZYMES
dc.subjectSUPPORT
dc.subjectEPOXY
dc.subjectTOOL
dc.titlealpha-Amylase immobilization on functionalized glass beads by covalent attachment
dc.typearticle
dspace.entity.typePublication
local.avesis.id94dfac23-b71a-4d1f-b662-3ef12116acd3
local.import.packageSS17
local.indexed.atWOS
local.indexed.atSCOPUS
local.journal.numberofpages8
oaire.citation.endPage1392
oaire.citation.issue4
oaire.citation.startPage1385
oaire.citation.titleFOOD CHEMISTRY
oaire.citation.volume104
relation.isAuthorOfPublication7676f3ad-0384-4001-b17d-b928ae2de7e6
relation.isAuthorOfPublication.latestForDiscovery7676f3ad-0384-4001-b17d-b928ae2de7e6

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