Immobilization of bromelain onto porous copoly(γ-methyl- l-glutamate/ l-leucine) beads

Abstract

Water-insoluble bromelain was prepared by immobilizing bromelain onto the surface of porous copoly(γ-methyl- l-glutamate/ l-leucine) (ML) beads with and without spacer. The mode of the immobilization between bromelain and porous copolypeptide ML beads was covalent fixation. The relative activity and the stability of the immobilized bromelain was investigated. The retained activity of the bromelain covalently immobilized by the azide method was found to be excellent toward a small ester substrate, N-benzyl- l-arginine ethyl ester, but rather low toward casein, a high molecular weight substrate. The values of the Michaelis constant K m and the maximum reaction velocity V m for free and immobilized bromelain on the porous copolypeptide ML beads were estimated. Apparent K m was larger for immobilized bromelain than for the free one, while V m was smaller for the immobilized bromelain. The thermal stability of the covalently immobilized bromelain was higher than that of the free bromelain. The initial enzymatic activity of the immobilized bromelain remained approximately unchanged with storage time, when the batch enzyme reaction was performed repeatedly, indicating the excellent durability.