Optimization of Immobilization Process on Crab Shell Chitosan and Its Application in Food Processing

Abstract

Optimization of immobilization process on crab shell chitosan was carried out. The chitosan purified from the crab shell was used as the matrix for the immobilization of α‐galactosidase. The prepared matrix was activated with glutaraldehyde at different concentrations and different time intervals and coupling time was determined. Immobilization of α‐galactosidase on crab shell chitosan resulted in 72% immobilization yield. The parameters like the effect of pH, temperature, thermal stability and storage stability were determined. The study revealed that immobilized enzyme shows better thermal and storage stability than the free enzyme. The performance of the free and immobilized α‐galactosidase was tested in continuous stirred batch reactor to hydrolyze raffinose family oligosaccharides in soymilk. The oligosaccharide content of the soymilk was reduced by 77% in continuous reaction by immobilized α‐galactosidase. PRACTICAL APPLICATIONS Chitosan used for the immobilization of α‐galactosidase offers several advantages for enzyme immobilization and it contains all characteristic features for use as industrial material. Immobilization of one of the industrial important enzyme α‐galactosidase, as it has many potential application in hydrolyzing raffinose series of oligosaccharides. The hydrolyzed soymilk after processing by immobilized α‐galactosidase is free from flatus‐inducing factors like raffinose and stachyose. It can be used as an alternative means for cow's milk for lactose intolerance, particularly among individuals in developing countries. As chitosan used is from the crustacean waste from the crab shell, the production and utilization of chitosan provides an economical alternative means of crustacean shell waste disposal sought worldwide.

Deproteinization of Natural Rubber Using Protease Immobilized on Epichlorohydrin Cross-linked Chitosan Beads

“…A two-level full factorial design was used to determine the optimal conditions for protease immobilization and for rubber deproteinization. The process factors for the experiments (Table ) were selected on the basis of the literature ,− and our own screening experiments that used the variation of one-factor-at-a-time methodology (data not shown). The high- and low-level values of the factors in Table bracketed the maximum values of the responses (bead activity or total nitrogen content in rubber) obtained in the screening experiments.…”

Catalytic and Operational Stability of Acidic Proteases from Monterey Sardine (Sardinops sagax caerulea) Immobilized on a Partially Deacetylated Chitin Support

“…Another explanation for the unchanged pH optima of immobilized sardine proteases could be related to the limited number of available amino groups due to the cross-linking process of the PDCHNF support with STPP (Altun and Cetinus 2007). Other studies reporting no changes in the pH optima of enzymes after immobilization on chitosan based supports are those conducted by Jiang et al (2005), Chiou et al (2007) and Dhananjay and Mulimani (2008). Conversely, free and immobilized proteases displayed minimal enzyme activity above pH 4 ( Fig.…”

“…The amount of enzyme added to the support is an important factor in the process of immobilization, since not the entire enzyme added is bound to the support (Dhananjay and Mulimani 2008). The amount of enzyme added to the support is an important factor in the process of immobilization, since not the entire enzyme added is bound to the support (Dhananjay and Mulimani 2008).…”

“…They suggested this to be associated with relatively low concentration of free amino groups in chitin. Other studies reporting no changes in the pH optima of enzymes after immobilization on chitosan based supports are those conducted by Jiang et al (2005), Chiou et al (2007) and Dhananjay and Mulimani (2008). Other studies reporting no changes in the pH optima of enzymes after immobilization on chitosan based supports are those conducted by Jiang et al (2005), Chiou et al (2007) and Dhananjay and Mulimani (2008).…”

“…Enzyme Loading on Support. The amount of enzyme added to the support is an important factor in the process of immobilization, since not the entire enzyme added is bound to the support (Dhananjay and Mulimani 2008). Therefore, different amounts of protease were loaded on PDCHNF Table 1.…”