Advertisement

Applied Biochemistry and Biotechnology

, Volume 113, Issue 1–3, pp 145–159 | Cite as

Screening of Dowex® anion-exchange resins for invertase immobilization

  • Ester Junko Tomotani
  • Michele VitoloEmail author
Article

Abstract

Commercial yeast invertase (Bioinvert®) was immobilized by adsorption on anion-exchange resins, collectively named Dowex® (1×8:50–400, 1×4:50–400, and 1×2:100–400). Optimal binding was obtained at pH 5.5 and 32°C. Among different polystyrene beads, the complex Dowex-1×4–200/invertase showed a yield coupling and an immobilization coefficient equal to 100%. The thermodynamic and kinetic parameters for sucrose hydrolysis for both soluble and insoluble enzyme were evaluated. The complex Dowex/invertase was stable without any desorption of enzyme from the support during the reaction, and it had thermodynamic parameters equal to the soluble form. The stability against pH presented by the soluble invertase was between 4.0 and 5.0, whereas for insoluble enzyme it was between 5.0 and 6.0. In both cases, the optimal pH values were found in the range of the stability interval. The K m and V max for the immobilized invertase were 38.2 mM and 0.0489 U/mL, and for the soluble enzyme were 40.3 mM and 0.0320 U/mL.

Index Entries

Invertase immobilization exchange resins Dowex® 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Vitolo, M., Duranti, M. A., and Pellegrim, M. B. (1995), in Proceedings of the 8 th European Biomass Conference, Chartier A., Beenackers, C., and Grassi, G., eds., Pergamon, London, UK, pp. 1433–1438.Google Scholar
  2. 2.
    Monsan, P. and Combes, D. (1984), Biotechnol. Bioeng. 26, 347–351.CrossRefGoogle Scholar
  3. 3.
    Vitolo, M. and Yassuda, M. T. (1992), Biotechnol. Lett. 13(1), 53–56.CrossRefGoogle Scholar
  4. 4.
    De Queiroz, A. A., Vitolo, M., Oliveira, R. C., and Higa, Z. O. (1996), Radiat. Phys. Chem. 47(6), 873–880.CrossRefADSGoogle Scholar
  5. 5.
    Vitolo, M. and Barros, D. P. (1992), Lebensm. Wiss. Technol. 25, 240–243.Google Scholar
  6. 6.
    Cheetam, P. S. J. (1998), J. Biotechnol. 66, 3–10.CrossRefGoogle Scholar
  7. 7.
    De Queiroz, A. A., Vargas, R. R., Higa, O. Z., Ribeiro, R. R., and Vitolo, M. (2002), J. Appl. Polym. Sci. 84, 767–777.CrossRefGoogle Scholar
  8. 8.
    Abdellah, H. A., Baker, T. M. A., Shekib, L. A., and El-Iraqi, S. M. (1992), Food Chem. 43, 369–375.CrossRefGoogle Scholar
  9. 9.
    Dabrowsky, A. (2001), Adv. Colloid Interface Sci. 93, 135–224.CrossRefGoogle Scholar
  10. 10.
    Mansfeld, J. and Schellenberger, A. (1987), Biotechnol. Bioeng. 29(1), 72–78.CrossRefGoogle Scholar
  11. 11.
    Ribeiro, R. R. and Vitolo, M. (1997), in Proceedings of Biomass Conference of the Americas, vol. 2, Overend, R. P. and Chornet, E., eds., Pergamon, Montreal, Quebec, Canada, pp. 1155–1162.Google Scholar
  12. 12.
    Castellan, G. W. (1976), Físico-Química, Livros Técnicos e Científicos, Rio de Janeiro, Brazil.Google Scholar
  13. 13.
    Bacilla, M., Villela, G. G., Tastaldi, H. (1972), Técnicas e Experimentos de Bioquímica, Guanabara-Koogan, Rio de Janeiro, Brazil.Google Scholar
  14. 14.
    Segel, I. H. (1979), Bioquímica, Livros Técnicos e Científicos, Rio de Janeiro, Brazil.Google Scholar
  15. 15.
    Somogyi, M. (1952), J. Biol. Chem. 195(1), 19–23.Google Scholar
  16. 16.
    Arruda, L. M. O. and Vitolo, M. (1996), Appl. Biochem. Biotechnol. 81(1), 23–33.CrossRefGoogle Scholar
  17. 17.
    Dautzenberg, H., Koetz, J., Philipp, B., Rother, G., Schellenberger, A., and Mansfeld, J. (1991), Biotechnol. Bioeng. 38(9), 1012–1019.CrossRefGoogle Scholar
  18. 18.
    Vitolo, M. (2001), in Biotecnologia Industrial: Engenharia Bioquímica, vol 2, Schmidell, W., Lima, U. A., Aquarone, E., and Borzani, W., eds., Edgard Blucher, São Paulo, Brazil, pp. 373–396.Google Scholar
  19. 19.
    Reddy, A. V., Maccoll, R., and Maley, F. (1990), Biochemistry 29(10), 2482–2487.PubMedCrossRefGoogle Scholar
  20. 20.
    Owusu, R. K. and Makhzoum, M. (1992), Food Chem. 44, 261–268.CrossRefGoogle Scholar
  21. 21.
    Tümtürk, G. A., Arslan, F., Disli, A., and Tufan, Y. (2000), Food Chem. 69, 5–9.CrossRefGoogle Scholar
  22. 22.
    Demir, N., Acar, J., Sarioglu, K., and Multu, M. (2001), J. Food Eng. 47, 275–280.CrossRefGoogle Scholar

Copyright information

© Humana Press Inc. 2004

Authors and Affiliations

  1. 1.Department of Biochemical and Pharmaceutical Technology, Pharmaceutical Sciences SchoolUniversity of São PauloSão Paulo, SPBrazil

Personalised recommendations