Characterization of β-glucosidase immobilized on chitosan-multiwalled carbon nanotubes (MWCNTS) and their application on tea extracts for aroma enhancement
| dc.contributor.author | Çelik, A | |
| dc.contributor.author | Dinçer, A | |
| dc.contributor.author | Aydemir, T | |
| dc.date.accessioned | 2024-07-18T11:40:12Z | |
| dc.date.available | 2024-07-18T11:40:12Z | |
| dc.description.abstract | beta-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. beta-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 degrees C to 45 degrees C after immobilization. The K-m and V-max values for immobilized beta-glucosidase calculated as 5.55 mM and 7.14 Wing protein respectively. Immobilized beta-glucosidase showed better pH and storage stability than free enzyme. After storage at +4 degrees C for 50 days, the immobilized enzyme retained its 68.4% of the initial activity. The calculated half-life (t(1/2)) of immobilized enzyme was 115.8 min. After 10 cycles of reuse, immobilized beta-glucosidase showed 72.83% of its initial activity. (C) 2016 Elsevier B.V. All rights reserved. | |
| dc.identifier.issn | 0141-8130 | |
| dc.identifier.other | 1879-0003 | |
| dc.identifier.uri | http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/2235 | |
| dc.language.iso | English | |
| dc.publisher | ELSEVIER | |
| dc.subject | CLAY COMPOSITE | |
| dc.subject | HYDROLYSIS | |
| dc.subject | STABILITY | |
| dc.title | Characterization of β-glucosidase immobilized on chitosan-multiwalled carbon nanotubes (MWCNTS) and their application on tea extracts for aroma enhancement | |
| dc.type | Article |