Catalytic efficiency of immobilized glucose isomerase in isomerization of glucose to fructose

TÜKEL S. S., ALAGÖZ D.

FOOD CHEMISTRY, cilt.111, sa.3, ss.658-662, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 111 Sayı: 3
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1016/j.foodchem.2008.04.035
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.658-662
  • Çukurova Üniversitesi Adresli: Evet

Özet

Glucose isomerase (GI) from Streptomyces rubiginosus was immobilized covalently onto Eupergit C 250 L made by copolymerization of N,N-methylene-bis-methacrylamide, glycidyl methacrylate, allyl glycidyl ether and methacrylamide. The catalytic efficiency of immobilized GI in isomerization of glucose to fructose was found as three fold higher than that of free GI. The residual activity of immobilized GI after 18 reuses in a batch type stirred reactor was about 85% of its initial activity. The thermal stability of immobilized GI was almost same with that of the free GI at 60 degrees C for 18 h preincubation time. The residual activities of immobilized GI when stored at 5 degrees C and 25 degrees C for four weeks were 72% and 69% of the initial activity, respectively. However, free GI retained 88% and 78% of its initial activity at 5 degrees C and 25 degrees C upon four weeks storage, respectively. Thus, the use of Eupergit C 250 L immobilized GI instead of free GI is suggested in enzymatic isomerization of glucose to fructose. (c) 2008 Elsevier Ltd. All rights reserved