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RevistaCatalysts
Año2018
Volumen8
Páginas170
Internacional

Maltose production using starch from cassava bagasse catalyzed by cross-linked β-amylase aggregates

Autores:Roberto Fernandez-Lafuente
Grupos de investigación:Optimización de biocatalizadores y bioprocesos enzimáticos
El-Hocine Siar †,1,2, Sara Arana-Peña †,1, Oveimar Barbosa3, Mohammed Nasreddine Zidoune2, Roberto Fernandez-Lafuente1,*
1   Departamento de Biocatálisis, Instituto de Catálisis-CSIC, Campus UAM-CSIC, 28049Madrid, Spain
2   Equipe TEPA, Laboratoire LNTA, INATAA, Université des Frères Mentouri Constantine 1, 25000 Constantine, Algeria; zidounem@yahoo.fr
3   Departamento de Química, Facultad de Ciencias, Universidad del Tolima, 730006299 Ibagué, Colombia; oveimar@gmail.com


Ficin extract immobilized on glyoxyl-agarose was chemically modified using carbodiimide and ethylenediamine (full or partial amination of the carboxylic groups of the enzyme) or using glutaraldehyde under different conditions. Aminated enzyme greatly altered its activity versus casein and benzoyl-arginine-p-nitroanilide (BANA), in some cases the activity versus casein even slightly increased while versus BANA it dramatically decreased, being this more significant at pH 9 (e.g., the fully aminated biocatalyst increased the activity versus casein by 10% but it decreased more than 5 folds versus BANA). The amination improved the enzyme stability at pH 5 while stability was impoverished at pH 9. Glutaraldehyde treatment usually decreased the activity versus BANA while it improved the activity versus casein (by around a factor of 2 in both cases when using 1% glutaraldehyde). Enzyme thermostability was enhanced, mainly at pH 7. This permitted to have more linear casein hydrolysis courses at pH 7 and 65ºC compared to the unmodified enzyme. Amination followed by glutaraldehyde treatment drove to the almost full enzyme inactivation. Thus, these treatments may be considered interesting for preparing an improved biocatalyst of ficin, mainly in proteolytic applications, and may be considered (mainly the amination) a possibility to further improve enzyme immobilization.
Palabras clave:enzyme crosslinking, enzyme modulation, enzyme stabilization., Chemical immobilization of immobilized enzymes, enzyme amination, hydrolysis of proteins
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