Abstract
Cyclodextrin glucanotransferase (CGTase) is capable of degrading starch to produce cyclodextrin (CD). CD production has increased over the years due to its applications in numerous industries like environmental engineering, food industries, and pharmaceutical industries. The enzyme immobilization approach was commonly implemented to overcome low CD production during the reaction process due to the instability and denaturation of CGTase. The objective of this study is to immobilize CGTase produced by Bacillus licheniformis on pineapple peel. The influence of process parameters on the CGTase immobilization process such as pH (5, 6, 7, 8, and 9), contact time (4, 8, 12, 16, 20, 24, and 28 hr), and temperature (20, 25, 30, 35 and 40 °C) was studied. pH 7 was the best pH for CGTase immobilization, with a 75.97% of immobilization yield. In addition, the optimal temperature that produced the high immobilization yield (76.80%) was at 25 ℃. Meanwhile, the optimum contact time was detected at 24 hr, with 75.53% of immobilized yield. In conclusion, the immobilization process could increase the enzyme stability and increase CD production, valuable for application in industries.
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