Highly efficient production of inverted syrup in an analytical column with immobilized invertase
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- 作者：Lata Sheo Bachan Upadhyay (1)
Nishant Verma (1) - 关键词：Sucrose ; Gelatine beads ; Glutaraldehyde ; Invertase ; Immobilization
- 刊名：Journal of Food Science and Technology
- 出版年：2014
- 出版时间：December 2014
- 年：2014
- 卷：51
- 期：12
- 页码：4120-4125
- 全文大小：314 KB
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1. Department of Biotechnology, National Institute of Technology, Raipur, 492010, India - ISSN：0975-8402
文摘
This paper presents a procedure by which a simple and economical analytical column containing immobilized invertase was developed. This column has high efficiency of converting sucrose into inverted syrup rapidly. Gelatine beads were used for the immobilization of invertase. The enzyme was entrapped efficiently and was found to be stable and retained its activity over a period of 3?months. Immobilization parameters for maximum enzyme activity were estimated as temperature optima at 60?°C, pH optima 7.0 and 30?mg/mL enzyme concentration was found to give maximum immobilization (72?%). The reusability of the gelatine immobilized invertase was found to be seven times with a time interval of 24?h. The immobilized invertase presented a KM of 51.28?mM and Vmax of 0.334?mM/min. The time required to hydrolyse 50?% sucrose solution by a column of length 10?cm and diameter of 1.5?cm was found to be 15?min at room temperature. The column was found effective for inversion of biological samples like sugar cane juice.