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     Advance Journal of Food Science and Technology


The Effect of Glutaraldehyde Cross-Linking on the Enzyme Activity of Immobilized &beta-Galactosidase on Chitosan Bead

He Chen, Qiuhong Zhang, Yichao Dang and Guowei Shu
College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi
Advance Journal of Food Science and Technology  2013  7:932-935
http://dx.doi.org/10.19026/ajfst.5.3185  |  © The Author(s) 2013
Received: March 30, 2013  |  Accepted: April 15, 2013  |  Published: July 05, 2013

Abstract

The effect of glutaraldehyde solution concentration, cross-linking time, cross-linking pH and cross-linking temperature on the enzyme activity of the immobilized &beta-galactosidase on Chitosan beads were studied. The enzyme activity was measured after immobilized by detecting the absorbance value at 420 nm.The results were as follows: the immobilized enzyme activity reached the maximum when the concentration of glutaraldehyde solution was 0.3%.The immobilized enzyme had optimal cross-linking time of 3h, optimal cross-linking pH of 6.5, optimal cross-linking temperature of 25°C, under these conditions, the immobilized enzyme activity reached 101, 96, 90 U/g, respectively.

Keywords:

&beta-galactosidase, chitosan, cross-linking, enzyme immobilized,


References


Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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