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beta-Galactosidase-immobilised microreactor fabricated using a novel technique for enzyme immobilisation and its application for continuous synthesis of lactulose

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dc.contributor.authorSong, Yoon Seok-
dc.contributor.authorShin, Hyun Yong-
dc.contributor.authorLee, Jin Young-
dc.contributor.authorPark, Chulhwan-
dc.contributor.authorKim, Seung Wook-
dc.date.accessioned2021-09-06T16:55:59Z-
dc.date.available2021-09-06T16:55:59Z-
dc.date.created2021-06-18-
dc.date.issued2012-08-01-
dc.identifier.issn0308-8146-
dc.identifier.urihttps://scholar.korea.ac.kr/handle/2021.sw.korea/107732-
dc.description.abstractIn this study, several surface functionalisation techniques were used to immobilise beta-galactosidase in a microreactor. beta-Galactosidase was pretreated with lactose before immobilisation, and functionalised multi-walled carbon nanotubes (MWNTs), DNA-wrapped single-walled carbon nanotubes and glutaraldehyde as a linker were used to immobilise beta-galactosidase on a microchannel surface. When functionalised MWNTs were used as a linker for immobilisation of pretreated beta-galactosidase, the enzyme microreactor showed the highest performance. The K-m(app) and V-max were 2.84 mM and 0.52 mM/min, respectively, and the conversion of o-nitrophenyl-beta-D-galactopyranoside (ONPG) reached 78.3% during the continuous flow reaction at a flow rate of 2.5 mu L/min. In an enzyme microreactor, continuous synthesis of lactulose was performed, and the lactulose concentration was maintained at about 1.29 g/L for 48 h. (C) 2012 Elsevier Ltd. All rights reserved.-
dc.languageEnglish-
dc.language.isoen-
dc.publisherELSEVIER SCI LTD-
dc.subjectMICROFLUIDIC DEVICES-
dc.subjectCARBON NANOTUBES-
dc.subjectREACTOR-
dc.subjectPERFORMANCE-
dc.subjectFUNCTIONALIZATION-
dc.titlebeta-Galactosidase-immobilised microreactor fabricated using a novel technique for enzyme immobilisation and its application for continuous synthesis of lactulose-
dc.typeArticle-
dc.contributor.affiliatedAuthorKim, Seung Wook-
dc.identifier.doi10.1016/j.foodchem.2012.01.096-
dc.identifier.scopusid2-s2.0-84862795741-
dc.identifier.wosid000302986400001-
dc.identifier.bibliographicCitationFOOD CHEMISTRY, v.133, no.3, pp.611 - 617-
dc.relation.isPartOfFOOD CHEMISTRY-
dc.citation.titleFOOD CHEMISTRY-
dc.citation.volume133-
dc.citation.number3-
dc.citation.startPage611-
dc.citation.endPage617-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaChemistry-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalResearchAreaNutrition & Dietetics-
dc.relation.journalWebOfScienceCategoryChemistry, Applied-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.relation.journalWebOfScienceCategoryNutrition & Dietetics-
dc.subject.keywordPlusMICROFLUIDIC DEVICES-
dc.subject.keywordPlusCARBON NANOTUBES-
dc.subject.keywordPlusREACTOR-
dc.subject.keywordPlusPERFORMANCE-
dc.subject.keywordPlusFUNCTIONALIZATION-
dc.subject.keywordAuthorEnzyme microreactor-
dc.subject.keywordAuthorbeta-Galactosidase-
dc.subject.keywordAuthorFunctionalised multi-walled carbon nanotubes-
dc.subject.keywordAuthorPretreatment-
dc.subject.keywordAuthorLactulose-
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