2006
DOI: 10.1016/j.enzmictec.2006.01.014
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Different mechanisms of protein immobilization on glutaraldehyde activated supports: Effect of support activation and immobilization conditions

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Cited by 377 publications
(270 citation statements)
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“…Furthermore, the support modification with APTS and glutaraldehyde facilitated the rapid binding of the enzyme by covalent interactions between the aldehyde group of glutaraldehyde and the amine groups of the enzyme. A high concentration of aldehyde groups on the support surface may cause many multi-point covalent enzyme-support bonds, so as to obtain rigidity in the structure of the enzyme, favoring a high stability and a high intrinsic activity of the derivative (Betancor, et al, 2006). Hu et al (2009) reported that Serratia marcescens lipase was almost fully immobilized onto aldehydefuncionalized-APTES magnetic nanoparticles within 10 min.…”
Section: Effect Of the Contact Timementioning
confidence: 99%
“…Furthermore, the support modification with APTS and glutaraldehyde facilitated the rapid binding of the enzyme by covalent interactions between the aldehyde group of glutaraldehyde and the amine groups of the enzyme. A high concentration of aldehyde groups on the support surface may cause many multi-point covalent enzyme-support bonds, so as to obtain rigidity in the structure of the enzyme, favoring a high stability and a high intrinsic activity of the derivative (Betancor, et al, 2006). Hu et al (2009) reported that Serratia marcescens lipase was almost fully immobilized onto aldehydefuncionalized-APTES magnetic nanoparticles within 10 min.…”
Section: Effect Of the Contact Timementioning
confidence: 99%
“…A dimer GLD form enables fast protein immobilization as compared to its monomer counterpart. 104 In a low ionic medium, immobilization proceeds via ionic exchange with the amino groups on the support followed by the covalent attachment. In a high ionic medium, the biomolecule is directly immobilized by covalent bonding with slower immobilization kinetics.…”
Section: Covalentmentioning
confidence: 99%
“…Incubation of the immobilized enzymes at pH 7 or 9 after 24 h in 500 mM NaCl/25 mM sodium phosphate produced the full release of the enzyme immobilized on MANAE-agarose [37,38], but all enzyme molecules remained immobilized on the glutaraldehyde preparations, showing the success of getting a covalent immobilization. Finally, we tried to get the direct covalent immobilization of the enzyme on the support [19,22]. In this case, the immobilization will proceed by the most reactive primary amino group, and the main effect of the pH is to control the protein reactivity, which should increase using a higher pH value, but at pH over 8 this effect is detrimental for the glutaraldehyde groups stability [24].…”
Section: Immobilization Of β-Gal On Glutaraldehyde Pre-activated Suppmentioning
confidence: 99%