1
|
Ait Braham S, Hussain F, Morellon-Sterling R, Kamal S, Kornecki JF, Barbosa O, Kati DE, Fernandez-Lafuente R. Cooperativity of covalent attachment and ion exchange on alcalase immobilization using glutaraldehyde chemistry: Enzyme stabilization and improved proteolytic activity. Biotechnol Prog 2018; 35:e2768. [PMID: 30575340 DOI: 10.1002/btpr.2768] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 12/04/2018] [Accepted: 12/04/2018] [Indexed: 11/07/2022]
Abstract
Alcalase was scarcely immobilized on monoaminoethyl-N-aminoethyl (MANAE)-agarose beads at different pH values (<20% at pH 7). The enzyme did not immobilize on MANAE-agarose activated with glutaraldehyde at high ionic strength, suggesting a low reactivity of the enzyme with the support functionalized in this manner. However, the immobilization is relatively rapid when using low ionic strength and glutaraldehyde activated support. Using these conditions, the enzyme was immobilized at pH 5, 7, and 9, and in all cases, the activity vs. Boc-Ala-ONp decreased to around 50%. However, the activity vs. casein greatly depends on the immobilization pH, while at pH 5 it is also 50%, at pH 7 it is around 200%, and at pH 9 it is around 140%. All immobilized enzymes were significantly stabilized compared to the free enzyme when inactivated at pH 5, 7, or 9. The highest stability was always observed when the enzyme was immobilized at pH 9, and the worst stability occurred when the enzyme was immobilized at pH 5, in agreement with the reactivity of the amino groups of the enzyme. Stabilization was lower for the three preparations when the inactivation was performed at pH 5. Thus, this is a practical example on how the cooperative effect of ion exchange and covalent immobilization may be used to immobilize an enzyme when only one independent cause of immobilization is unable to immobilize the enzyme, while adjusting the immobilization pH leads to very different properties of the final immobilized enzyme preparation. © 2018 American Institute of Chemical Engineers Biotechnol. Prog., 35: e2768, 2019.
Collapse
Affiliation(s)
- Sabrina Ait Braham
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain.,Laboratoire de Biotechnologies Végétales et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | - Fouzia Hussain
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain.,Department of Biochemistry, Government College University, Faisalabad, Pakistan
| | - Roberto Morellon-Sterling
- Laboratoire de Biotechnologies Végétales et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | - Shagufta Kamal
- Department of Biochemistry, Government College University, Faisalabad, Pakistan
| | - Jakub F Kornecki
- Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain
| | - Oveimar Barbosa
- Departamento de Química, Facultad de Ciencias, Universidad del Tolima, Ibagué, Colombia
| | - Djamel Edine Kati
- Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | | |
Collapse
|
2
|
Melikoglu M, Lin CSK, Webb C. Kinetic studies on the multi-enzyme solution produced via solid state fermentation of waste bread by Aspergillus awamori. Biochem Eng J 2013. [DOI: 10.1016/j.bej.2013.09.016] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
3
|
Stepwise optimisation of enzyme production in solid state fermentation of waste bread pieces. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2013.04.008] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
4
|
Wang R, Godoy LC, Shaarani SM, Melikoglu M, Koutinas A, Webb C. Improving wheat flour hydrolysis by an enzyme mixture from solid state fungal fermentation. Enzyme Microb Technol 2009. [DOI: 10.1016/j.enzmictec.2008.10.002] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|