Dephytinization of food stuffs by phytase of Geobacillus sp TF16 immobilized in chitosan and calcium-alginate


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Sirin Y., YILDIRIM AKATIN M. , ÇOLAK A. , SAĞLAM ERTUNGA N.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.20, ss.2911-2922, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 20 Konu: 12
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1080/10942912.2016.1261151
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Sayfa Sayıları: ss.2911-2922

Özet

In this work, Geobacillus sp. TF16 phytase was separately immobilized in chitosan and Ca-alginate with the efficiency of 38% and 42%, respectively. These enzymes exhibited broad substrate specificity. Maximal relative phytase activity was measured at pH 5.0 and 95 degrees C and pH 3.0 and 75 degrees C for chitosan and Ca-alginate, respectively. The enzymes were highly stable in a wide pH and temperature range. Values of K-m and V-max were determined as 2.38 mM and 3401.36 U/mg protein for chitosan, and 7.5 mM and 5011.12 U/mg protein for Ca-alginate. The immobilized enzymes showed higher resistance to proteolysis. After 4 h incubation, hydrolysis capacities of chitosan- and Ca-alginate immobilized enzymes for soymilk phytate were calculated as 24% and 33%, respectively. The chitosan- and Ca-alginate immobilized phytases conserved its original activity after 8 and 6 cycles of reuse, respectively. The features of the enzymes were very attractive and they might be useful for some industrial applications.