Production of new immobilized β-glucosidase preparation for food industrial purposes by using kinetic desorption method

Radva, D. and Kosáry, J. (2011) Production of new immobilized β-glucosidase preparation for food industrial purposes by using kinetic desorption method. Acta Alimentaria, 40 (Supple). pp. 176-187. ISSN 0139-3006

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Abstract

A new β-glucosidase enzyme preparation for food industrial use was produced. The enzyme was immobilized on an anion exchange resin Amberlite IRA-900 by adsorption followed by cross-linking of the enzyme molecules on the surface of the carrier with glutaraldehyde. To examine and develop the parameters of the steps of the immobilization process, a test method called kinetic desorption method was worked out that permitted the examination of interactions between the enzyme and the carrier. By using the efficiency of kinetic desorption method developed in our laboratory we determined the optimal conditions of procedure: the concentration (0.10 M) of the buffer (sodium acetate pH 5.50), the ratio of the carrier and the enzyme (10:1), the 24 h reaction time at 25 °C for the adsorption step, the pH of the buffer (pH 5.50), the time of treatment (30 min), and the concentration [0.25% (m/v)] of glutaraldehyde for the cross-linking process. The maximum yield of immobilized enzyme activity was 21.4%, the immobilization process changed the pH optimum of catalytic activity from 5.50 to 4.50 and the temperature optimum from 50 °C to 60 °C. The immobilized enzyme is to be tested in various food industrial processes.

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