Activity of diastase α-amylase immobilized on polyanilines (PANIs) |
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Authors: | PC Ashly MJ Joseph PV Mohanan |
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Affiliation: | 1. Department of Applied Chemistry, Cochin University of Science and Technology, Kochi 22, Kerala, India;2. Inter University Centre for Nanomaterials and Devices, Cochin University of Science and Technology, Kochi 22, Kerala, India |
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Abstract: | Starch hydrolysing enzyme α-amylase (EC 3.2.1.1) was immobilized by physical adsorption and covalent binding onto chemically synthesised polymer, polyanilines (PANIs) in two different forms, emeraldine salt and emeraldine base powder. The immobilization efficiency was affected by the pH of the immobilization medium, contact time and amount of enzyme. The kinetic parameters, reusability and storage stability of the enzyme were studied under free and immobilized condition at optimum pH and temperature. The immobilized enzyme showed enhanced storage stability over a period of 6 months, while free enzyme in solution lost all of its activity within a period of 8 days. Reusability of the enzyme was improved by immobilization. The Km values for starch hydrolysis were found to be high for the immobilized enzymes. |
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Keywords: | Emeraldine salt Emeraldine base α-Amylase Immobilization |
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