Immobilization of glucosyltransferase from Erwinia sp. using two different techniques

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• 作者：Fabiano Jares Contesini^a ; ^{fabiano.contesini@gmail.com} ; Carolina Ibarguren^b ; Carlos Raimundo Ferreira Grosso^c ; Patrí ; cia de Oliveira Carvalho^d ; Hé ; lia Harumi Sato^a
• 关键词：Glucosyltransferase ; Isomaltulose ; Trehalulose ; Erwinia sp. ; Immobilization
• 刊名：Journal of Biotechnology
• 出版年：2012
• 期刊代码：53_01681656
• 类别：imm
• 出版时间：15 April, 2012
• 卷：158
• 期：3
• 页码：137-143
• 文件大小：831 K

摘要

Two different techniques of glucosyltransferase immobilization were studied for the conversion of sucrose into isomaltulose. The optimum conditions for immobilization of Erwinia sp. glucosyltransferase onto Celite 545, determined using response surface methodology, was pH 4.0 and 170 U of glucosyltransferase/g of Celite 545. Using this conditions more than 60%conversion of sucrose into isomaltulose can be obtained. The immobilization of glucosyltransferase was also studied by its entrapment in microcapsules of low-methoxyl pectin and fat (butter and oleic acid). The non-lyophilized microcapsules of pectin, containing the enzyme and fat, showed higher glucosyltransferase activity, compared with lyophilized microcapsules containing enzyme plus fat, and also lyophilized microcapsules containing enzyme without fat addition. The non-lyophilized microcapsules of pectin containing the glucosyltransferase and fat, converted 30%of sucrose into isomaltulose in the first batch. However the conversion decreased to 5%at the 10th batch, indicating inactivation of the enzyme.