Characterization of β-glucosidase immobilized on chitosan-multiwalled carbon nanotubes (MWCNTS) and their application on tea extracts for aroma enhancement

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dc.contributor.authorÇelik A.
dc.contributor.authorDinçer A.
dc.contributor.authorAydemir T.
dc.date.accessioned2024-07-22T08:11:35Z
dc.date.available2024-07-22T08:11:35Z
dc.date.issued2016
dc.description.abstractβ-Glucosidase was covalently immobilized on chitosan-MWCNTs carrier and its aroma enhancement effect in different tea samples was investigated. Chitosan-MWCNTs carrier was prepared by mixing chitosan with MWCNTs (5:1 w/w) and characterization of prepared composite carrier was done by FTIR, TGA and SEM analysis. β-Glucosidase was covalently immobilized on the composite carrier after glutaraldeyde activation. After optimization of the immobilization conditions, immobilization yield was achieved as 95.22%. Optimum pH was found as pH 6.0 and pH 5.0 for free and immobilized enzyme, respectively. Optimum temperature of the enzyme was shifted from 35 °C to 45 °C after immobilization. The Km and Vmax values for immobilized β-glucosidase calculated as 5.55 mM and 7.14 U/mg protein respectively. Immobilized β-glucosidase showed better pH and storage stability than free enzyme. After storage at +4 °C for 50 days, the immobilized enzyme retained its 68.4% of the initial activity. The calculated half-life (t1/2) of immobilized enzyme was 115.8 min. After 10 cycles of reuse, immobilized β-glucosidase showed 72.83% of its initial activity. © 2016 Elsevier B.V.
dc.identifier.DOI-ID10.1016/j.ijbiomac.2016.05.008
dc.identifier.issn01418130
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/15711
dc.language.isoEnglish
dc.publisherElsevier B.V.
dc.subjectbeta-Glucosidase
dc.subjectChitosan
dc.subjectEnzyme Stability
dc.subjectEnzymes, Immobilized
dc.subjectFood Handling
dc.subjectHydrogen-Ion Concentration
dc.subjectKinetics
dc.subjectNanotubes, Carbon
dc.subjectSpectroscopy, Fourier Transform Infrared
dc.subjectTea
dc.subjectTemperature
dc.subjectbeta glucosidase
dc.subjectchitosan
dc.subjectmulti walled nanotube
dc.subjectbeta glucosidase
dc.subjectcarbon nanotube
dc.subjectchitosan
dc.subjectimmobilized enzyme
dc.subjecttea
dc.subjectaroma
dc.subjectArticle
dc.subjectcontrolled study
dc.subjectenzyme activity
dc.subjectenzyme immobilization
dc.subjectinfrared spectroscopy
dc.subjectpH measurement
dc.subjectprocess optimization
dc.subjectscanning electron microscopy
dc.subjecttea
dc.subjecttemperature sensitivity
dc.subjectthermogravimetry
dc.subjectchemistry
dc.subjectclassification
dc.subjectenzyme stability
dc.subjectfood handling
dc.subjectkinetics
dc.subjectpH
dc.subjecttea
dc.subjecttemperature
dc.titleCharacterization of β-glucosidase immobilized on chitosan-multiwalled carbon nanotubes (MWCNTS) and their application on tea extracts for aroma enhancement
dc.typeArticle

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