Immobilization of diastase α-amylase on nano zinc oxide.
Diastase α-amylase extracted from malt, catalyses break down of starch into maltose. It is commonly used in food and fermentation industry. In the present study nano zinc oxide is used as support for this starch hydrolyzing enzyme. IR study revealed that the enzyme got adsorbed via electrostatic interaction with the functional groups on the support. The immobilized enzyme possessed a better heat-resistance than free enzyme. The kinetic parameters were determined using Lineweaver-Burk plot. The immobilized enzyme showed higher Km 2.08mg/ml than the free enzyme whose Km is 0.45±.05mg/ml. The Vmax of immobilized enzyme was about 2.92±.02mg/ml/min and that of free enzyme was 7.14±.02mg/ml/min, showing decrease in activity after immobilization. The immobilized enzyme showed 70% activity after 30days of storage while free enzyme lost its activity within 7days. About 80% of enzyme retained activity after 4 cycles of reuse.
Department of Applied Chemistry, Cochin University of Science and Technology, Kochi 22, Kerala, India. Electronic address: navyalg@gmail.com.
Navya
N
Antony
Department of Chemistry, Mahatma Gandhi College, Thiruvananthapuram, Kerala 695 004, India. Electronic address: sbcnair@sify.com.
S
S
Balachandran
Department of Applied Chemistry, Cochin University of Science and Technology, Kochi 22, Kerala, India. Electronic address: mohan@cusat.ac.in.
P V
PV
Mohanan
D004795:Enzyme Stability / Q000502:physiology; D004800:Enzymes, Immobilized / Q000032:analysis* / Q000378:metabolism*; D006868:Hydrolysis; D053758:Nanoparticles / Q000737:chemistry*; D013696:Temperature; D015034:Zinc Oxide / Q000737:chemistry*; D000516:alpha-Amylases / Q000032:analysis* / Q000378:metabolism*
D004800:Enzymes, Immobilized; D000516:alpha-Amylases; D015034:Zinc Oxide
Adsorption; Enzyme activity; Immobilization; Nano zinc oxide; Reusability; Stability; α-Amylase