Continuous Production of Dextran from Immobilized Cells of Leuconostoc mesenteroides KIBGE HA1 Using Acrylamide as a Support

Abstract

The cells of L. mesenteroides KIBGE HA1 were immobilized for the production of dextran on acrylamide gel and gel concentration was optimized for maximum entrapment. Sucrose at substrate concentration of 10% produced high yield of dextran at 25°C with a percent conversion of 5.82 while at 35°C it was 3.5. However, increasing levels of sucrose diminished dextran yields. The free cells stopped producing dextran after 144 h, while immobilized cells continued to produce dextran even after 480 h. Molecular mass distribution of dextran from free cells indicate that it is identical to that of blue dextran while the molecular mass of dextran from immobilized cells is lower than that of free cells.

Encapsulation of pectinase within polyacrylamide gel: characterization of its catalytic properties for continuous industrial uses

“…The encapsulation of polyacrylamide slightly changed the kinetic parameters of pectinase and the encapsulated pectinase nearly gave close K m and V max values with the comparison of pectinase ( Figure 4 ). It indicates that the polyacrylamide gel encapsulation didn't affect the affinity of enzyme and substrate due to having less steric obstruction effect on enzyme substrate collusion, and flexibility of enzyme and substrate were maintained for catalytic reaction [ 23 ].

Figure 4 A. Michaelis–Menten and reciprocal Lineweaver–Burk plots of polyacrylamide gel entrapped pectinase.

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Structure of a novel highly branched α-glucan enzymatically produced from maltodextrin

“…The theoretical yield of dextran from sucrose using dextransucrase is 50% because a fructose molecule is liberated from sucrose, and the actual yield is approximately 40% in the case of NRRL B-512F dextran. 21 The low yield results in high cost and prevents the application in the food industry. Consequently, the use of dextran as a dietary fiber has not been appreciably examined.…”