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Immobilization of Glucose Oxidase in Alginate-Chitosan Microcapsules

Authors :
Xia Wang
Ke-Xue Zhu
Hui-Ming Zhou
Source :
International Journal of Molecular Sciences, Vol 12, Iss 5, Pp 3042-3054 (2011)
Publication Year :
2011
Publisher :
MDPI AG, 2011.

Abstract

In order to improve its stability and catalytic rate in flour, the immobilization of glucose oxidase (GOX) was investigated in this work. The enzyme was encapsulated in calcium alginate-chitosan microspheres (CACM) using an emulsification-internal gelation-GOX adsorption‑chitosan coating method. The interaction between alginate and chitosan was confirmed by infrared spectroscopy (IR). The resultant CACM in wet state, whose morphology was investigated by scanning electron microscopy (SEM), was spherical with a mean diameter of about 26 μm. The GOX load, encapsulation efficiency and activity of the CACM-GOX were influenced by concentration of chitosan, encapsulation time and encapsulation pH. The highest total enzymatic activity and encapsulation efficiency was achieved when the pH of the adsorption medium was near the isoelectric point (pI) of GOX, approximately pH 4.0. In addition, the molecular weight of chitosan also evidently influenced the encapsulation efficiency. Storage stabilities of GOX samples were investigated continuously over two months and the retained activity of CACM-GOX was 70.4%, markedly higher than the 7.5% of free enzyme. The results reveal the great potential of CACM-GOX as a flour improver.

Details

Language :
English
ISSN :
14220067
Volume :
12
Issue :
5
Database :
Directory of Open Access Journals
Journal :
International Journal of Molecular Sciences
Publication Type :
Academic Journal
Accession number :
edsdoj.968f68b255cb44859f187c243cd5c7bb
Document Type :
article
Full Text :
https://doi.org/10.3390/ijms12053042