Carbohydrate microcapsules tailored and grafted for covalent immobilization of glucose isomerase for pharmaceutical and food industries

Carrageenan is one of the most common carbohydrates utilised in the entrapment industry to immobilise cells and enzymes. However, it lacks functionality. Carrageenan has been grafted to produce fructose by covalently immobilising glucose isomerase (GI). Fructose is one of the most widely used sweete...

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Published in:Biotechnology letters 2023-02, Vol.45 (2), p.175-189
Main Authors: Hassan, Mohamed E., Awad, Ghada E. A., MohyEldin, Mohamed S., Haroun, Bakry M., El-Diwany, Ahmed I., Elnashar, Magdy M.
Format: Article
Language:English
Subjects:
Applied Microbiology
Beads
Beverages
Biochemistry
Biomedical and Life Sciences
Biotechnology
Capsules
Carbohydrates
Carrageenan
Carrageenans
Entrapment
Enzyme Stability
Enzymes
Enzymes, Immobilized - metabolism
Food
Food Industry
Food production
Fructose
Glucose
Glucose isomerase
Grafting
Hydrogen-Ion Concentration
Immobilization
Immunological tolerance
Kinetics
Life Sciences
Microbiology
Microcapsules
Original Research Paper
Pharmaceuticals
Soft drinks
Sweeteners
Syrup
Temperature
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cited_by cdi_FETCH-LOGICAL-c419t-f71e3bd1bb05f29a91708a674d0432b3d8b319057a81ee59ae642ae496eaac53
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container_title Biotechnology letters
container_volume 45
creator Hassan, Mohamed E.
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Elnashar, Magdy M.
description Carrageenan is one of the most common carbohydrates utilised in the entrapment industry to immobilise cells and enzymes. However, it lacks functionality. Carrageenan has been grafted to produce fructose by covalently immobilising glucose isomerase (GI). Fructose is one of the most widely used sweeteners in beverages, food production, and the pharmaceutical business. Up to 91.1 U g −1 gel beads are immobilised by the grafted beads. Immobilized GI has a V max of 13.8 times that of the free enzyme. pH of immobilized GI was improved from 6.5–7 to 6–7.5 that means more stability in wide pH range. Also, optimum temperature was improved and become 65–75 °C while it was at 70 °C for free enzyme. The immovability and tolerance of the gel beads immobilised with GI over 15 consecutive cycles were demonstrated in a reusability test, with 88 percent of the enzyme's original activity retained, compared to 60 percent by other authors. These findings are encouraging for high-fructose corn syrup producers.
doi_str_mv 10.1007/s10529-022-03323-1
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subjects Applied Microbiology
Beads
Beverages
Biochemistry
Biomedical and Life Sciences
Biotechnology
Capsules
Carbohydrates
Carrageenan
Carrageenans
Entrapment
Enzyme Stability
Enzymes
Enzymes, Immobilized - metabolism
Food
Food Industry
Food production
Fructose
Glucose
Glucose isomerase
Grafting
Hydrogen-Ion Concentration
Immobilization
Immunological tolerance
Kinetics
Life Sciences
Microbiology
Microcapsules
Original Research Paper
Pharmaceuticals
Soft drinks
Sweeteners
Syrup
Temperature
title Carbohydrate microcapsules tailored and grafted for covalent immobilization of glucose isomerase for pharmaceutical and food industries
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