Abstract
Successful immobilization of raw starch saccharifying amylase (RSSA) on glutaraldehyde activated chitin will stabilize the enzyme and widen its scope of application. RSSA was immobilized on chitin by covalent bonding and crosslinking. RSSA concentration during loading, glutaraldehyde concentration, pH, and immobilization time affected the efficiency of the immobilized RSSA derivativies. Immobilization yield of 55.1% and 62.5% were obtained for covalently bound and crosslinked RSSA, respectively. The optimum temperature and pH of the covalently bound and crosslinked RSSA were 60 °C, pH 7 and 50 °C, pH 6, respectively. Km of the free enzyme was 3.5 mg mL−1 while that of crosslinked and covalently bound RSSA was 5.2 and 3.6 mg mL−1, respectively. Vmax (U mg-1) reduced from 27.3 to 22.4 for covalently bound and 13.9 for crosslinked RSSA. Covalent immobilization on glutaraldehyde activated chitin lead to the operational, storage and thermal stability of the RSSA.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
