Immobilization of α-L-arabinofuranosidase on chitin and chitosan

被引：41
|
作者：
Spagna, G
Andreani, F
Salatelli, E
Romagnoli, D
Pifferi, PG
机构：
[1] Univ Bologna, Sch Specializat Food Chem & Technol, I-40136 Bologna, Italy
[2] Univ Bologna, Interdept Ctr Biotechnol Res, I-40136 Bologna, Italy
[3] Univ Bologna, Dept Ind Chem & Mat, I-40136 Bologna, Italy
来源：
PROCESS BIOCHEMISTRY | 1998年 / 33卷 / 01期
关键词：
D O I：
10.1016/S0032-9592(97)00067-8
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The present research is mainly concerned with the immobilization of alpha-L-arabinofuranosidase (EC 3.2.1.55) from Aspergillus niger, for use in the food processing industry and in particular in oenology. This enzyme was immobilized on chitosan by means of covalent coupling to a glutaraldehyde pretreated support (functionalization), adsorption on the support and crosslinking with glutaraldehyde, which was added either in the absence (crosslinking) or presence (conjugation) of the enzyme solution. Conjugation proved to be the better method as it ensured good biocatalyst activity (about 150 U/g) but, above all, good stability, better than that reported for the free enzyme. (C) 1998 Elsevier Science Ltd.
引用
收藏
页码：57 / 62
页数：6
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