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Immobilization of Aspergillus niger tannase by microencapsulation and its kinetic characteristics
Author(s) -
Yu Xiaowei,
Li Yongquan,
Wang Chunxia,
Wu Dan
Publication year - 2004
Publication title -
biotechnology and applied biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.468
H-Index - 70
eISSN - 1470-8744
pISSN - 0885-4513
DOI - 10.1042/ba20030180
Subject(s) - tannase , aspergillus niger , chemistry , aspergillus , chromatography , microbiology and biotechnology , food science , pulp and paper industry , biochemistry , biology , engineering , gallic acid , antioxidant
Tannase from Aspergillus niger was microcapsulated with a coacervate calcium alginate membrane surrounding a liquid core. The activity yield was 36.8% under the optimum conditions of immobilization, namely 6 g/litre sodium alginate and 0.18 M CaCl 2 . The optimum pH and temperature for free and immobilized tannase were 5.0 and 30 °C, and 6.0 and 40 °C, respectively. The pH stability, as well as thermal stability, was improved significantly after microencapsulation. K m values for the free and immobilized enzyme were 0.011 and 0.041 μM respectively. V max values changed from 416 to 131 μmol·min −1 ·mg −1 upon immobilization. The kinetic parameters for free and immobilized tannase were also determined. The immobilized tannase was stable enough to be used for up to 15 runs. These kinetic characteristics of the immobilized tannase show more promise for industrial application than those of the free enzyme.