Immobilization of commercial inulinase on alginate–chitosan beads

Sustainable Chemical Processes

Juliano Missau¹  Amir J Scheid¹  Edson L Foletto¹  Sergio L Jahn¹  Marcio A Mazutti¹  Raquel C Kuhn¹ 

[1] Department of Chemical Engineering, Federal University of Santa Maria, Santa Maria 97105-900, Brazil

关键词: Experimental design;    Chitosan;    Glutaraldehyde;    Immobilization;    Inulinase;   

Others  :  789154
DOI  :  10.1186/2043-7129-2-13

 received in 2013-12-27, accepted in 2014-05-19,  发布年份 2014

【 摘 要 】

The commercial inulinase obtained from Aspergillus niger was effectively immobilized on alginate-chitosan beads which were hardened with glutaraldehyde. The immobilization conditions were studied using Plackett & Burmann experimental design and central composite rotational design (CCRD). The effects of chitosan, glutaraldehyde, sodium alginate and calcium chloride concentrations in order to obtain a better immobilization yield were optimized. In the Plackett & Burman experimental design, the sodium alginate and calcium chloride had a significant effect (p < 0.1), but only the calcium chloride showed a positive effect, indicating that as higher the concentration, better is the immobilization yield. In the central composite rotational design (CCRD), the best results were obtained in the central point, using sodium alginate (1% w/v) and calcium chloride (4% w/v) as conditions for inulinase immobilization. By the CCRD, the optimal immobilization strategy was: chitosan (0.1% w/v), glutaraldehyde (0.1% v/v), sodium alginate (1% w/v) and calcium chloride (4% w/v). In this condition, the enzyme loading capacity was 668 U/g gel beads and the effect of temperature on the immobilized enzyme activity was also evaluated, showing better activity at 50°C. The immobilized enzyme maintained 76% of its activity in six days at room temperature.

【 授权许可】

   
2014 Missau et al.; licensee Chemistry Central Ltd.

【 图 表 】

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