BioChem - DOS

Immobilization of Aspergillus awamori β-glucosidase on commercial gelatin: An inexpensive and efficient process

International journal of biological macromolecules

Nishida, Verô nica S.; de Oliveira, Roselene F.; Brugnari, Tatiane; Correa, Rú bia Carvalho G.; Peralta, Rosely A.; Castoldi, Rafael; de Souza, Cristina G.M.; Bracht, Adelar; Peralta, Rosane M.

<P><B>Abstract</B></P> <P>In this work, a &beta;-glucosidase of <I>Aspergillus awamori</I> with a molecular weight of 180 kDa was produced in solid-state cultures using a mixture of pineapple crown leaves and wheat bran. Maximum production of the enzyme (820 &plusmn; 30 U/g substrate) was obtained after 8 days of culture at 28 &deg;C and initial moisture of 80%. The crude enzyme was efficiently immobilized on glutaraldehyde cross-linked commercial gelatin. Immobilization changed the kinetics of the enzyme, whose behavior could no longer be described by a saturation function of the Michaelis-Menten type. Comparative evaluation of the free and immobilized enzyme showed that the immobilized enzyme was more thermostable and less inhibited by glucose than the free form. In consequence of these properties, the immobilized enzyme was able to hydrolyze cellobiose more extensively. In association with <I>Trichoderma reesei</I> cellulase, the free and immobilized &beta;-glucosidase increased the liberation of glucose from cellulose 3- and 5-fold, respectively. Immobilization of the <I>A. awamori</I> &beta;-glucosidase on glutaraldehyde cross-linked commercial gelatin is an efficient and cheap method allowing the reuse of the enzyme by at least 10 times.</P>

2018

Elsevier

publisher-specific-oa

0141-8130

1879-0003

111

pp.1206-1213

10.1016/j.ijbiomac.2018.01.146

http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=05787966&target=NART&cn=NART81417468

β-glucosidase; Enzyme immobilization; Saccharification