Use of polyethylene glycol in the process of sol–gel encapsulation of Burkholderia cepacia lipase

Abstract

Lipases from Burkholderia cepacia were encapsulated using polyethylene glycol (PEG, Mw 1500) at various concentrations (0.5–3.0 %, w/v) as an additive during the sol–gel immobilisation process. Matrixes immobilized in the presence and absences of additives were characterized by thermal analysis [thermogravimetric (TG) and differential scanning calorimetry (DSC)], scanning electron microscopy (SEM), enzymatic activity, and total activity recovery yield (Ya). The addition of PEG increased the activity values, with Ya just above 1.0 % (w/v) in the presence of PEG. The additional of 1.0 % (w/v) PEG increased enzyme activity from 33.98 to 89.91 U g−1 and the values of recovery yield were 43.0–91.4 %, compared to values of the samples without PEG. PEG enhanced the thermal stability of the matrix structure in the temperature range 50–200 °C, as confirmed by TG and DSC analyses. This was influenced by the presence of water bound to the matrix. The SEM micrographs clearly showed an increase in the number of deposits on the material surface, producing matrices with greater porosity.