Protease encapsulation: effect of particle composition and size on enzymatic reuse / Encapsulação de protease: efeito da composição e tamanho de partículas na reutilização enzimática
DOI:
https://doi.org/10.34117/bjdv6n3-469Keywords:
Enzymes. Corolase. Immobilization. Composition. Reuse.Abstract
The increase in the availability of proteases with applied properties for the food industry is of extreme technological and economic importance. Enzymatic immobilization is a device used to reduce costs, since it reuses the enzyme and makes it possible to work with continuous processes. The work evaluated the immobilization efficiency and enzymatic reuse of Corolase in particles with different compositions (alginate; alginate-chitosan and alginate-chitosan-glutaraldehyde) and diameters. The microbial protease was immobilized, weighed and submitted to an enzymatic reaction for 20, 40 and 60 minutes using casein (0.5%) as a substrate. The particle composition and sizes affected significantly (p> 0.05) the recovery of proteolytic activity. Enzymatic reactions carried out for 60 min produced greater activities, for any size and composition, suggesting that a longer time is needed to overcome diffusion restrictions and to provide enzyme-substrate interaction. The enzymatic reuse showed a progressive reduction at each new cycle, regardless of the composition and size of the particles, with the alginate particles having better effects. Immobilization by encapsulation proved to be a good tool for reusing the enzyme.
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