Enzyme immobilization on colloidal liquid aphrons (CLAs): the influence of system parameters on activity.
The novel technique of immobilization of beta-galactosidase on colloidal liquid aphrons (CLAs) was investigated. CLAs are oil-in-water macroemulsions stabilised by a mixture of ionic and nonionic surfactants. Enzyme retention was found to be unaffected by changes in bulk phase pH and ionic strength, indicating that beta-galactosidase immobilization was due primarily to hydrophobic interactions. However, by varying the polarity of the internal solvent core, and the charge of the surfactants used in the formation of the CLAs, it was found that immobilization could be improved to almost 100% under certain conditions indicating that electrostatic interactions also affected immobilization to a lesser degree. Upon immobilization, it was found that there was a shift in the pH optimum of the enzyme, with the immobilized enzyme showing a broader range, and a maximal activity at higher pH. The immobilized beta-galactosidase displayed normal Michaelis-Menten dependence on substrate concentration, whilst also exhibiting superactivity for increased substrate concentrations. Activation energy was determined for the CLA immobilized enzyme, and it was found to decrease indicating that a conformational change had occurred that may account for the observed increase in activity. Finally, although the temperature profile of the immobilized enzyme was similar to the free enzyme, it was very stable, with a potential half-life of 3.6 years at 30 degrees C.
Lamb
SB
Department of Chemical Engineering and Chemical Technology, Imperial College, Prince Consort Road, London, United Kingdom
Stuckey
DC