Immobilization of Candida rugosa lipase onto spacer-arm attached poly(GMA-HEMA-EGDMA) microspheres

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dc.contributor.authorBayramoğlu, Gülay
dc.contributor.authorKaya, Bülent
dc.contributor.authorArıca, M. Yakup
dc.date.accessioned2020-06-25T17:40:25Z
dc.date.available2020-06-25T17:40:25Z
dc.date.issued2005
dc.departmentKırıkkale Üniversitesi
dc.description.abstractEpoxy group-containing poly(GMA-HEMA-EGDMA) microspheres were prepared by suspension polymerisation. The epoxy groups of the poly(GMA-HEMA-EGDMA) microspheres were used for the covalent attachment of Candida rugosa lipase and 1,6-diaminohexane (i.e., spacer-arm). C rugosa lipase was also covalently immobilised onto the spacer-arm-attached poly(GMA-HEMA-EGDMA) microspheres using glutaric dialdehyde as a coupling agent. The maximum lipase immobilization capacities of the poly(GMA-HEMA-EGDMA) and poly(GMA-HEMA-EGDMA)-spacer-arm attached microspheres were 16.1 and 28.3 mg g(-1), respectively. The attachment of the spacer-arm resulted in an increase in the apparent activity of the immobilised lipase with respect to the enzyme immobilised via the epoxy groups of the microspheres. The activity yield of the lipase immobilised on the spacer-arm attached microspheres was up to 45%, and this was 9% for the enzyme immobilized through epoxy groups. Therefore, the rest of the immobilization study was carried out using only spacer-arm attached microspheres. The optimum temperature for lipase immobilised on the spacer-arm attached microspheres was 5 degrees C higher than that of the free enzyme and was also significantly broader. The immobilised lipase had better resistance to temperature inactivation than did the free form. (c) 2004 Elsevier Ltd. All rights reserved.en_US
dc.identifier.citationclosedAccessen_US
dc.identifier.doi10.1016/j.foodchem.2004.07.022
dc.identifier.endpage268en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-15244362095
dc.identifier.scopusqualityQ1
dc.identifier.startpage261en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2004.07.022
dc.identifier.urihttps://hdl.handle.net/20.500.12587/3434
dc.identifier.volume92en_US
dc.identifier.wosWOS:000228422700008
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectlipaseen_US
dc.subjectimmobilised enzymeen_US
dc.subjectSpacer-armen_US
dc.subjectmicrospheresen_US
dc.subjecthydrogelsen_US
dc.titleImmobilization of Candida rugosa lipase onto spacer-arm attached poly(GMA-HEMA-EGDMA) microspheresen_US
dc.typeArticle

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