Performance of beta-galactosidase pretreated with lactose to prevent activity loss during the enzyme immobilisation process
- Authors
- Song, Yoon Seok; Lee, Jong Ho; Kang, Seong Woo; Kim, Seung Wook
- Issue Date
- 1-11월-2010
- Publisher
- ELSEVIER SCI LTD
- Keywords
- beta-Galactosidase; Pretreatment; Lactose; Immobilisation; Silica gel
- Citation
- FOOD CHEMISTRY, v.123, no.1, pp.1 - 5
- Indexed
- SCIE
SCOPUS
- Journal Title
- FOOD CHEMISTRY
- Volume
- 123
- Number
- 1
- Start Page
- 1
- End Page
- 5
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/115349
- DOI
- 10.1016/j.foodchem.2010.04.043
- ISSN
- 0308-8146
- Abstract
- In this study, Kluyveromyces lactis beta-galactosidase was pretreated with lactose to prevent loss of activity during the immobilisation process, and glutaraldehyde was used as a linker to immobilise beta-galactosidase on the surface of a silica gel. The pretreatment of beta-galactosidase strongly improved its activity after immobilisation. Specifically, the activity of pretreated immobilised beta-galactosidase was 2.6 times greater than that of non-pretreated immobilised beta-galactosidase. The optimal temperature, pH and ionic strength of buffer for pretreated immobilised beta-galactosidase were 37 degrees C, pH 7.5 and 20 mM potassium phosphate buffer, respectively. These values were shifted by 5 degrees C and pH by 0.5 when compared to the soluble beta-galactosidase. Moreover, the pretreated immobilised beta-galactosidase showed a better reusability than did non-pretreated immobilised beta-galactosidase, with 63.9% of its original activity being retained after 10 reuses. (C) 2010 Elsevier Ltd. All rights reserved.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - College of Engineering > Department of Chemical and Biological Engineering > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.