IMMOBILIZATION OF INULINASE FROM ASPERGILLUS NIGER ON MAGNETIC NANOPEPTIDES OF WHEAT GLUTEN HYDROLYSATES FOR HIGH FRUCTOSE SYRUP PRODUCTION

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MAHMOUDI A.; TORABIZADEH H.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2018 | Volume:12 | Issue:4 Page(s): 103-110

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Title

IMMOBILIZATION OF INULINASE FROM ASPERGILLUS NIGER ON MAGNETIC NANOPEPTIDES OF WHEAT GLUTEN HYDROLYSATES FOR HIGH FRUCTOSE SYRUP PRODUCTION

Author(s)

MAHMOUDI A. | TORABIZADEH H. | Issue Writer Certificate

Keywords

NANOPEPTIDESQ2

INULINASEQ2

COVALENT IMMOBILIZATIONQ2

WHEAT GLUTEN HYDROLYSATESQ2

MAGNETIC NANOPARTICLESQ2

Abstract

Background and Objectives: INULINASE from Aspergillus niger hydrolysis inulin is used for high fructose syrup preparation. In this study INULINASE was immobilized covalently on magnetic WHEAT GLUTEN HYDROLYSATES. This immobilization method for the increase in mass transfer is due to particle size reduction and increases in higher yields, and recovery of immobilized enzyme by the magnetic field from reaction medium and the reusability of the enzyme is important.Materials and Methods: Firstly, NANOPEPTIDES from WHEAT GLUTEN HYDROLYSATES were prepared by desolvation method and Fe3O4 MAGNETIC NANOPARTICLES were prepared by co-precipitation method. Afterwards, the surface of magnetic NANOPEPTIDES were coated with prepared NANOPEPTIDES and INULINASE was immobilized on prepared magnetic NANOPEPTIDES by covalent bonding. The structural and functional characteristics of prepared nanoparticles and immobilized enzyme were determined by using spectrophotometry in UV / VIS region and field emission scanning electron microscope methods.Results: The morphology of MAGNETIC NANOPARTICLES were shown spherical also gluten peptides were spherical with short fibers. Kinetic parameters of immobilized enzyme, compared with the free enzyme, were improved and the enzyme loading on magnetic NANOPEPTIDES was calculated (7.5 mg Enzyme /g Support) 74%. Immobilize enzyme preserved 69.9% of their initial activity after 12 cycles of hydrolysis. Half-Life of immobilized enzyme at 60°C compared to the free enzyme was increased about 1.5 times.Conclusion: The use of magnetic NANOPEPTIDES of WHEAT GLUTEN HYDROLYSATES for immobilization of the INULINASE is an efficient method along with the increase in stability and improvement in enzyme performance for high fructose syrup production.

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References

A COMPARATIVE STUDY OF ACTIVITY AND STABILITY OF THE FREE AND THE IMMOBILIZED ENDOGLUCANASE FROM ALICYCLOBACILLUS ACIDOCALDARIUS

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APA: Copy

MAHMOUDI, A., & TORABIZADEH, H.. (2018). IMMOBILIZATION OF INULINASE FROM ASPERGILLUS NIGER ON MAGNETIC NANOPEPTIDES OF WHEAT GLUTEN HYDROLYSATES FOR HIGH FRUCTOSE SYRUP PRODUCTION. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 12(4 ), 103-110. SID. https://sid.ir/paper/121331/en

Vancouver: Copy

MAHMOUDI A., TORABIZADEH H.. IMMOBILIZATION OF INULINASE FROM ASPERGILLUS NIGER ON MAGNETIC NANOPEPTIDES OF WHEAT GLUTEN HYDROLYSATES FOR HIGH FRUCTOSE SYRUP PRODUCTION. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2018;12(4 ):103-110. Available from: https://sid.ir/paper/121331/en

IEEE: Copy

A. MAHMOUDI, and H. TORABIZADEH, “IMMOBILIZATION OF INULINASE FROM ASPERGILLUS NIGER ON MAGNETIC NANOPEPTIDES OF WHEAT GLUTEN HYDROLYSATES FOR HIGH FRUCTOSE SYRUP PRODUCTION,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 12, no. 4 , pp. 103–110, 2018, [Online]. Available: https://sid.ir/paper/121331/en

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