Immobilization of invertase-chitosan conjugate on hyaluronic-acid-modified chitin

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dc.contributor.authorGomez, Leissy
dc.contributor.authorRamirez, Hector L.
dc.contributor.authorCabrera, Gustavo
dc.contributor.authorSimpson, Benjamin K.
dc.contributor.authorVillalonga, Reynaldo
dc.date2008
dc.date.accessioned2021-04-30T16:40:43Z
dc.date.available2021-04-30T16:40:43Z
dc.description.abstractBaker yeast invertase, chemically modified with chitosan, was immobilized on hyaluronic-acid-coated chitin support via polyelectrolyte complex formation. The immobilized enzyme retained 80% of the initial invertase activity. The optimum temperature for sucrose hydrolysis was increased by 5C, and its thermostability was enhanced by about 10C after immobilization. The immobilized enzyme was stable against incubation in high-ionic-strength solutions, and was sixfold more resistant to thermal treatment at 65C than the native counterpart. The biocatalyst prepared retained 100% after 10 cycles of reuse as well as after 74 h of continuous sucrose hydrolysis in a packed bed reactor, respectively. The immobilized enzyme retained 69% of its activity after 50 days of storage at 37C.
dc.identifier.citationJOURNAL OF FOOD BIOCHEMISTRY,Vol.32,264-277,2008
dc.identifier.urihttp://repositoriodigital.uct.cl/handle/10925/3293
dc.language.isoen
dc.publisherBLACKWELL PUBLISHING
dc.sourceJOURNAL OF FOOD BIOCHEMISTRY
dc.titleImmobilization of invertase-chitosan conjugate on hyaluronic-acid-modified chitin
dc.typeArticle
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uct.indizacionSCI
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