Co-immobilization of α-amylase and Maltogenic Amylase by Nanomagnetic Combi-Cross-linked Enzyme Aggregates for High Maltose syrup Production From Corn Starch

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Montazeri Ensieh; Torabizadeh Homa

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Journal: JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT) Year:2019 | Volume:6 | Issue:2 Page(s): 201-218

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Information Journal Paper

Title

Co-immobilization of α-amylase and Maltogenic Amylase by Nanomagnetic Combi-Cross-linked Enzyme Aggregates for High Maltose syrup Production From Corn Starch

Author(s)

Montazeri Ensieh | Torabizadeh Homa | Issue Writer Certificate

Keywords

Co-immobilization of enzymesQ1

Nanomagnetic Cross-linked enzyme aggregatesQ1

Alpha-amylaseQ1

Mltogenic amylaseQ1

NanobiocatalystQ1

High Maltose SyrupQ1

Abstract

In this study Co-immobilization of α-amylase and maltogenic amylase by using of lysine functionalized magnetic nanoparticles cross-linked enzyme aggregates method was carried out for High Maltose Syrup production from corn starch. Nanomanetite (Fe3O4) was prepared by co-precipitation method and then, surface functionalization by lysine amino acid was achieved. Enzyme aggregation was performed by acetonitrile, acetone, tert-butanol, isopropanol, ethanol, and saturated ammonium sulfate that tert-butanol implied high enzyme activity for immobilization. Enzyme ratio of 1: 9 (α-amylase: maltogenic amylase) optimum pH 6 and optimum temperature 65º C, 2 mM glutaraldehyde concentration, and enzyme to lysine ratio of 1: 0. 75 were the best conditions for enzyme immobilization. DLS results indicated that, mean particle size of nanomagnetites was in the range of 81. 9-88. 9 nm with PDI= 0. 242 and zeta potential of-21 and mean particle size of immobilized enzyme was in the range of 99. 60-110. 5 nm with PDI= 0. 088 and zeta potential of-32 respectively. The appearance of new NH2 and NH spectra in FTIR spectroscopy confirmed the enzyme''''s immobilization on magnetic nanoparticles. Moreover, immobilized enzyme preserved 80. 36% of its activity after 10 consecutive cycles. Comparative study on kinetic parameters of immobilized enzyme versus free one revealed that, Vmax had not any significant change while, Km was reduced 1. 5 time. The enzyme half-life of immobilized enzyme increased 2. 5 times at 95º C compared to free one. Enzyme loading of immobilized enzyme on magnetic nanoparticles were determined 82%.

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APA: Copy

Montazeri, Ensieh, & Torabizadeh, Homa. (2019). Co-immobilization of α-amylase and Maltogenic Amylase by Nanomagnetic Combi-Cross-linked Enzyme Aggregates for High Maltose syrup Production From Corn Starch. JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT), 6(2 ), 201-218. SID. https://sid.ir/paper/258705/en

Vancouver: Copy

Montazeri Ensieh, Torabizadeh Homa. Co-immobilization of α-amylase and Maltogenic Amylase by Nanomagnetic Combi-Cross-linked Enzyme Aggregates for High Maltose syrup Production From Corn Starch. JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT)[Internet]. 2019;6(2 ):201-218. Available from: https://sid.ir/paper/258705/en

IEEE: Copy

Ensieh Montazeri, and Homa Torabizadeh, “Co-immobilization of α-amylase and Maltogenic Amylase by Nanomagnetic Combi-Cross-linked Enzyme Aggregates for High Maltose syrup Production From Corn Starch,” JOURNAL OF INNOVATIVE FOOD TECHNOLOGIES (JIFT), vol. 6, no. 2 , pp. 201–218, 2019, [Online]. Available: https://sid.ir/paper/258705/en

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