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192 DOI: 10.37398/JSR.2020.640227 Abstract: Acid phosphatase from wheat germ was immobilized by entrapment in agar-agar and gelatin gel. Blocks of 5x5 mm size were employed for characterization. The maximum immobilization yield was achieved at 3.0% (w/v) of agar-agar and 20% (w/v) gelatin cross-linked with 10% (v/v) glutaraldehyde for 1h incubation. The optimum pH for both immobilized enzymes was observed at 5.5. Both the immobilized enzymes displayed a temperature optimum at 60 °C. The activation energies for agaragar and gelatin immobilized acid phosphatase were 36.6 and 36.8 kJmol. The Km values for agar-agar and gelatin immobilized enzymes were 0.282 and 0.3 mM, respectively. The Vmax values for agar-agar and gelatin immobilized acid phosphatase were 2.15 and 2.1 μmol/min/mg protein, respectively. The agar-agar and gelatin immobilized enzyme retained 73.2 and 75.7% activity on the 56 day of storage at 4 °C. Gelatin immobilized enzyme could be repeatedly used for more than 21 cycles (48%) whereas the agaragar immobilized enzyme could be reused for 15 cycles (36.1%) only. The method of immobilization reported here is easy, profitable and will be suited for wider application.

Immobilization of Acid Phosphatase in Agaragar and Gelatin: Comparative Characterization