Immobilization of amyloglucosidase onto macroporous cryogels for continuous glucose production from starch

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dc.contributor.authorUygun M.
dc.contributor.authorAkduman B.
dc.contributor.authorErgönül B.
dc.contributor.authorAktaş Uygun D.
dc.contributor.authorAkgöl S.
dc.contributor.authorDenizli A.
dc.date.accessioned2024-07-22T08:12:32Z
dc.date.available2024-07-22T08:12:32Z
dc.date.issued2015
dc.description.abstractPoly(methyl methacrylate-glycidyl methacrylate) [Poly(MMA-GMA)] cryogels were synthesized using monomers of methylmethacrylic acid and epoxy group bearing GMA via radical cryopolymerization technique. Synthesized cryogels were used for the immobilization of amyloglucosidase to the cryogel surface using epoxy chemistry. Characterizations of the free and immobilized amyloglucosidase were carried out by comparing the optimum and kinetic parameters of enzymes. For this, pH and temperature profiles of free and immobilized preparation were studied and, it was found that, optimum pH of enzyme was not change upon immobilization (pH 5.0), while optimum temperature of the enzyme shifted 10 °C to warmer region after immobilization (optimum temperatures for free and immobilized enzyme were 55 and 65 °C, respectively). Kinetic parameters of free and immobilized enzyme were also investigated and Km values of free and immobilized amyloglucosidase were found to be 2.743 and 0.865 mg/mL, respectively. Vmax of immobilized amyloglucosidase was found to be (0.496 mol/min) about four times less than that of free enzyme (2.020 mol/min). Storage and operational stabilities of immobilized amyloglucosidase were also studied and it was showed that immobilized preparation had much more stability than free preparation. In the present work, amyloglucosidase immobilized poly(MMA-GMA) cryogels were used for continuous glucose syrup production from starch for the first time. Efficiency of immobilized enzyme was investigated and released amount of glucose was found to be 2.54 mg/mL at the end of the 5 min of hydrolysis. The results indicate that the epoxy functionalized cryogels offer a good alternative for amyloglucosidase immobilization applications with increased operational and thermal stability, and reusability. Also, these cryogels can be used for immobilization of other industrially valuable enzymes beyond amyloglucosidase. © 2015 Taylor & Francis.
dc.identifier.DOI-ID10.1080/09205063.2015.1078928
dc.identifier.issn09205063
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/16087
dc.language.isoEnglish
dc.publisherTaylor and Francis Inc.
dc.subjectAspergillus niger
dc.subjectCryogels
dc.subjectEnzyme Stability
dc.subjectEnzymes, Immobilized
dc.subjectEpoxy Compounds
dc.subjectFungal Proteins
dc.subjectGlucan 1,4-alpha-Glucosidase
dc.subjectGlucose
dc.subjectHot Temperature
dc.subjectHydrogen-Ion Concentration
dc.subjectHydrolysis
dc.subjectIndicators and Reagents
dc.subjectKinetics
dc.subjectMethacrylates
dc.subjectMethylmethacrylate
dc.subjectNutritive Sweeteners
dc.subjectPolymethacrylic Acids
dc.subjectPorosity
dc.subjectStarch
dc.subjectSurface Properties
dc.subjectAcrylic monomers
dc.subjectEnzymes
dc.subjectEsters
dc.subjectGlucose
dc.subjectHydrolysis
dc.subjectKinetic parameters
dc.subjectReusability
dc.subjectStarch
dc.subjectglucan 1,4 alpha glucosidase
dc.subjectglucose
dc.subjectstarch
dc.subjectcryogel
dc.subjectdyes, reagents, indicators, markers and buffers
dc.subjectepoxide
dc.subjectfungal protein
dc.subjectglucan 1,4 alpha glucosidase
dc.subjectglycidyl methacrylate
dc.subjectimmobilized enzyme
dc.subjectmethacrylic acid derivative
dc.subjectmethacrylic acid methyl ester
dc.subjectnutritive sweetener
dc.subjectpoly(methyl methacrylate-glycidyl methacrylate)
dc.subjectpolymethacrylic acid derivative
dc.subjectstarch
dc.subjectAmyloglucosidase
dc.subjectCryogels
dc.subjectGlycidyl methacrylate
dc.subjectMethyl methacrylates
dc.subjectOperational stability
dc.subjectOptimum temperature
dc.subjectStarch Hydrolysis
dc.subjectTemperature profiles
dc.subjectArticle
dc.subjectcryogel
dc.subjectenzyme activity
dc.subjectenzyme immobilization
dc.subjectenzyme kinetics
dc.subjectenzyme stability
dc.subjectgluconeogenesis
dc.subjectpH
dc.subjectpriority journal
dc.subjectsyrup
dc.subjectthermostability
dc.subjectAspergillus niger
dc.subjectchemistry
dc.subjectcryogel
dc.subjectenzymology
dc.subjectheat
dc.subjecthydrolysis
dc.subjectisolation and purification
dc.subjectkinetics
dc.subjectmetabolism
dc.subjectporosity
dc.subjectsurface property
dc.subjectsynthesis
dc.subjectEnzyme immobilization
dc.titleImmobilization of amyloglucosidase onto macroporous cryogels for continuous glucose production from starch
dc.typeArticle

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