The properties of invertase, covalently immobilized at activated carbon

Mirzarakhmetova, D. T.; Dekhkonov, Davron; Rakhimov, M. M.; Abdurazakova, S. Kh.; Ахмедова, З. Р.

doi:10.1134/s000368380903003x

Cited by 4 publications

(2 citation statements)

References 5 publications

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“…The optimum pH for activity was shifted from 4.0 to 6.0 as a result of immobilization, whereas the temperature optimum decreased from 50 °C to 30 °C. The maximum activity for both free and immobilized enzyme was observed for a sucrose concentration of 625 mM [89]. …”

Section: Immobilized Enzymes In Syrup Productionmentioning

confidence: 99%

Potential Applications of Carbohydrases Immobilization in the Food Industry

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Kawaguti

et al. 2013

IJMS

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Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose and inverted sugar syrups), prebiotics (viz. galactooligossacharides and fructooligossacharides) and isomaltulose, which is an interesting sweetener substitute for sucrose to improve the sensory properties of juices and wines and to reduce lactose in milk. The most important carbohydrases to accomplish these goals are of microbial origin and include amylases (α-amylases and glucoamylases), invertases, inulinases, galactosidases, glucosidases, fructosyltransferases, pectinases and glucosyltransferases. Yet, for all these processes to be cost-effective for industrial application, a very efficient, simple and cheap immobilization technique is required. Immobilization techniques can involve adsorption, entrapment or covalent bonding of the enzyme into an insoluble support, or carrier-free methods, usually based on the formation of cross-linked enzyme aggregates (CLEAs). They include a broad variety of supports, such as magnetic materials, gums, gels, synthetic polymers and ionic resins. All these techniques present advantages and disadvantages and several parameters must be considered. In this work, the most recent and important studies on the immobilization of carbohydrases with potential application in the food industry are reviewed.

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Section: Immobilized Enzymes In Syrup Productionmentioning

confidence: 99%

Potential Applications of Carbohydrases Immobilization in the Food Industry

Contesini

Figueira

Kawaguti

et al. 2013

IJMS

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show abstract

“…The functionalization of carbon nanotubes was carried out using a modified method by Mirzarakhmetova et al [26]. The reaction mixture contained SwCNT (400 mg), urea (400 mg) and dimethyl formamide (DMF, 5 mL).…”

Section: Methods 221 Functionalization Of Swcnt With Amino Groupsmentioning

confidence: 99%