Immobilization kinetics of CMCase and β-glucosidase from Aspergillus niger in calcium alginate beads
Indian Agricultural Research Journals
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Title |
Immobilization kinetics of CMCase and β-glucosidase from Aspergillus niger in calcium alginate beads
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Creator |
GARG, NEELIMA
KUMAR, DEVENDRA YADAV, KAUSHLESH K M, MUTHUKUMAR |
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Subject |
Aspergillus niger, β-glucosidase, CMCase, Immobilization, Mango peel
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Description |
Carboxymethyl cellulase (CMCase) and β-glucosidase were produced by Aspergillus niger using mango peel residue as substrate and immobilized on calcium alginate beads through entrapment technique. The catalytic properties of the immobilized CMCase and β-glucosidase were compared to free enzyme. The enzyme efficiency of the immobilized CMCase and β-glucosidase were found to be 89.52 and 86.61%, respectively. Maximum immobilization efficiency was achieved on beads formed by 5% (m/v) of sodium alginate and bead size of 2 mm and 1.5 mm, for CMCase and β-glucosidase, respectively. The immobilized enzyme showed higher stability over a wider pH and temperature range. Metal ions, viz. Cu2+, Mo2+, Mn2+, Ca2+, B3+, Zn2+, Mg2+ and Fe2+ showed positive effect for immobilized β-glucosidase activity, while Mg2+ on immobilized CMCase activity. The immobilized enzymes could express 20-25% relative enzyme activity even after 4th repeated use. Immobilization improved the thermal stability over the free enzyme and affected the enzyme kinetic constants, viz. KM, Vmax and activation energy.
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Publisher |
The Indian Journal of Agricultural Sciences
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Contributor |
—
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Date |
2015-01-19
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Type |
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion Peer-reviewed Article |
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Format |
application/pdf
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Identifier |
http://epubs.icar.org.in/ejournal/index.php/IJAgS/article/view/45937
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Source |
The Indian Journal of Agricultural Sciences; Vol 85, No 1 (2015)
0019-5022 |
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Language |
eng
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Relation |
http://epubs.icar.org.in/ejournal/index.php/IJAgS/article/view/45937/19914
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Rights |
Copyright (c) 2015 The Indian Journal of Agricultural Sciences
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