Çelik A.Dinçer A.Aydemir T.2024-07-222024-07-22201601418130http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/15711β-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.Englishbeta-GlucosidaseChitosanEnzyme StabilityEnzymes, ImmobilizedFood HandlingHydrogen-Ion ConcentrationKineticsNanotubes, CarbonSpectroscopy, Fourier Transform InfraredTeaTemperaturebeta glucosidasechitosanmulti walled nanotubebeta glucosidasecarbon nanotubechitosanimmobilized enzymeteaaromaArticlecontrolled studyenzyme activityenzyme immobilizationinfrared spectroscopypH measurementprocess optimizationscanning electron microscopyteatemperature sensitivitythermogravimetrychemistryclassificationenzyme stabilityfood handlingkineticspHteatemperatureArticle10.1016/j.ijbiomac.2016.05.008