Efficient immobilization of milk clotting enzyme produced by Bacillus sphaericus

• Autorzy: El-Bendary M. A. , Moharam M. E. , Ali T. H.
• Języki publikacji: EN

Abstrakty

EN

Milk clotting enzyme produced by Bacillus sphaericus NRC 24 was immobilized efficiently on silica gel with 73% activity retained. Optimum conditions for immobilization of milk clotting enzyme were as follows: pH 5, 4 h contact time and 0.5 mg/mL protein in bulk solution. Optimum pH of the immobilized enzyme was found to be 4 compared to 6 for free enzyme. Optimum temperature ranged from 60° to 70°C for both free and immobilized enzyme preparations. The activation energy (Ea) of the immobilized enzyme was lower than that of the free enzyme (Ea=12.5 and 16.5 Kcal/mol, respectively). Immobilized enzyme showed improved pH, thermal, storage and operational stabilities.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2009
• Tom: 59
• Numer: 1
• Opis fizyczny: p.67-72,fig.,ref.

Twórcy

autor

El-Bendary M. A.

• Microbial Chemistry Department, National Research Centre, Dokki, Giza, Egypt

autor

Moharam M. E.

autor

Ali T. H.

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Uwagi

PL

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