Abstract
Abstract - Aspergillus aculeatus tannase was immobilized on several carriers by entrapment and covalent binding with cross-linking. Tannase immobilized on gelatin with cross-linking agent showed the highest activity and immobilization yield. The optimum pH of the immobilized enzyme was shifted to a more acidic range compared with the free enzyme (from pH 5.5 to pH 5.0). The optimum temperature of the reaction was determined to be 50°C for the free enzyme and 60°C for the immobilized form. The thermal stability, as well as stability over a wide range of pH, was significantly improved by the immobilization process. The calculated K m of the immobilized tannase (11.8 mg ml -1 ) is higher than that of the free tannase (6.5 mg ml -1 ), while V max of the immobilized enzyme (0.32 U (µg protein) -1 ) is lower than that of the free tannase ( 2.7 U (µg protein) -1 ). The immobilized enzyme was able to retain 84 % of the initial catalytic activity after 5.0 cycles. Keywords : Tannase; Enzyme immobilization; SSF, Green tea (
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