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摘要
The present work aimed to increase the thermostability and pH stability of lipase produced from Penicillium chrysogenum SNP5 using different anionic carriers. The immobilized lipase from the fungus on 1.25% sodium alginate beads and 12% polyacrylamide beads retained 37.28 and 59.75% immobilization efficiency, respectively, on 3 mm bead size. Immobilized lipase on calcium alginate and polyacrylamide beads retained 56.16 and 91.11% of its initial activity after 3rd use, whereas significant loss in lipase activity was observed after 5th and 7th reuse, respectively. Properties like optimum pH, K-m, V-max and thermostability of immobilized lipase were changed with respect to free lipase. Optimum pH shifted from 7 to 7.5 in calcium alginate and from 7 to 9 in polyacrylamide beads, whereas t(1/2) increased from 71 min to 205 min in calcium alginate and from 71 mirr to 380 min in polyacrylamide beads at 45 degrees C. K-m and V-max values at free state lipase were observed as 0.30 mM and 31.948 mu M min(-1) mL(-1), whereas after immobilization on calcium alginate and polyacrylamide beads values changed to 0.188 mM and 27.24 mu M min(-1) mL(-1), and 0.24 mM and 30.96 mu mol min(-1) mL(-1), respectively. Thus, on immobilization, lipase has shown enhanced thermostability, specificity and working range of pH, which would be more beneficial for its industrial application.
- 出版日期2014-7
