Immobilization of glucose isomerase in surface-modified alginate gel beads

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dc.contributor.authorTumturk, Hayrettin
dc.contributor.authorDemirel, Gokhan
dc.contributor.authorAltinok, Haydar
dc.contributor.authorAksoy, Serpil
dc.contributor.authorHasirci, Nesrin
dc.date.accessioned2020-06-25T17:44:47Z
dc.date.available2020-06-25T17:44:47Z
dc.date.issued2008
dc.descriptionHasirci, Nesrin/0000-0002-4497-0194; Demirel, Gokhan/0000-0002-9778-917X
dc.description.abstractIn this study, glucose isomerase enzyme was entrapped into modified and nonmodified calcium alginate gel beads. Various characteristics of free and immobilized enzymes such as the optimum pH, temperature and dependence of activity on storage and operational stability were evaluated. The optimum pH and temperature of free and immobilized glucose isomerase were found to be the same values as 7.5 and 60C, respectively. For free and immobilized enzymes, kinetic parameters were calculated as 1.79 x 10(-2) and 8.27 x 10(-3) mol/L for Km, and 2.39 x 10(-3) and 6.03 x 10(-3) mol/L min for V-max, respectively. After 42 days of storage at 4C, free enzyme retained 56% of its initial activity, while for the immobilized enzyme, this value was observed as 86%. The immobilized samples were used repeatedly 22 times by retaining more than 85% of their initial activity.en_US
dc.identifier.citationclosedAccessen_US
dc.identifier.doi10.1111/j.1745-4514.2008.00171.x
dc.identifier.endpage246en_US
dc.identifier.issn0145-8884
dc.identifier.issn1745-4514
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-41249099405
dc.identifier.scopusqualityQ1
dc.identifier.startpage234en_US
dc.identifier.urihttps://doi.org10.1111/j.1745-4514.2008.00171.x
dc.identifier.urihttps://hdl.handle.net/20.500.12587/4195
dc.identifier.volume32en_US
dc.identifier.wosWOS:000254305800007
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Biochemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleImmobilization of glucose isomerase in surface-modified alginate gel beadsen_US
dc.typeArticle

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