Immobilization of Amylase by Entrapment Method in  Different Natural Matrix

Chaudhary, Majneesh; Rana, Neerja; Vaidya, Devina; Ghabru, Arti; Rana, Kavita; Dipta, Bhawna

doi:10.20546/ijcmas.2019.805.126

Cited by 5 publications

(2 citation statements)

References 15 publications

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“…The protein loading efficiency was calculated to be 72.1%, with an entrapment yield of 19.9%. This might suggest further analysis of different polymers in order to achieve greater compatibility with the α-amylase produced by B. licheniformis strain LB04 [ 28 ].…”

Section: Resultsmentioning

confidence: 99%

Novel Thermotolerant Amylase from Bacillus licheniformis Strain LB04: Purification, Characterization and Agar-Agarose

et al. 2021

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This study analyzed the thermostability and effect of calcium ions on the enzymatic activity of α-amylase produced by Bacillus licheniformis strain LB04 isolated from Espinazo Hot springs in Nuevo Leon, Mexico. The enzyme was immobilized by entrapment on agar-agarose beads, with an entrapment yield of 19.9%. The identification of the bacteria was carried out using 16s rDNA sequencing. The enzyme was purified through ion exchange chromatography (IEX) in a DEAE-Sephadex column, revealing a protein with a molecular weight of ≈130 kDa. The enzyme was stable at pH 3.0 and heat stable up to 80 °C. However, the optimum conditions were reached at 65 °C and pH 3.0, with a specific activity of 1851.7 U mg−1 ± 1.3. The agar-agarose immobilized α-amylase had a hydrolytic activity nearly 25% higher when compared to the free enzyme. This study provides critical information for the understanding of the enzymatic profile of B. licheniformis strain LB04 and the potential application of the microorganisms at an industrial level, specifically in the food industry.

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Section: Resultsmentioning

confidence: 99%

Novel Thermotolerant Amylase from Bacillus licheniformis Strain LB04: Purification, Characterization and Agar-Agarose

et al. 2021

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“…Entrapment of enzymes in calcium alginate is one of the most widely used methods for enzyme immobilization. It is a fast and simple technique using mild conditions 14,[15][16][17][18][19] . The above features would be important in the development of an economically feasible continuous bioreactor for the starch hydrolysis industry.…”

Section: Variousmentioning

confidence: 99%

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2020

IJPSR

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α-amylase is widely used in various biotechnological applications such as food processing, starch, and paper industries, hydrolyzing starch, glycogen, and other polysaccharides into glucose, maltose, and oligosaccharides. Aspergillus niger α-amylase was partially purified by ammonium sulphate fractionation with 1.409 fold purity and 54.88% yield. The partially purified α-amylase was immobilized on sodium alginate with calcium chloride by ionotropic gelation with glutaraldehyde as a cross-linking agent. Immobilized α-amylase exhibited 50% of its original activity. The soluble and immobilized α-amylases exhibited maximum activity at pH values 7.5 and 8.0, respectively. The optimum temperature for both the soluble and immobilized enzymes was 35 ºC. The immobilized enzyme was more pH and thermally stable than the soluble one. The substrate starch was hydrolyzed by soluble (Km 0.6 mg/ml, V max 16.05 mg/ml/min) and immobilized αamylase (Km 0.65 mg/ml, V max 17.41 mg/ml/min) with high efficiencies. On the basis of the results obtained, immobilized α-amylase could be employed in the saccharification of starch processing. INTRODUCTION: Alpha-amylases (E.C.3.2.1.1) are enzymes that catalyze the hydrolysis of internal α-1,4-glycosidic linkages in starch into low molecular weight products, such as glucose, maltose, and maltotriose units. Amylases are among the most important enzymes and are of great significance for biotechnology, constituting a class of industrial enzymes having approximately 25% of the world enzyme market 1, 2. The Aspergillus species produce a large variety of extracellular enzymes, and amylases are the ones with the most significant industrial importance. Filamentous fungi, such as Aspergillus oryzae and Aspergillus niger, produce considerable quantities of enzymes that are used extensively in the industry.

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