Salama, B., Hassan, M., A. R., D., Awad, G., Hassanein, N., Helmy, W., Esawy, M. (2018). Chemical Characterization of Levan and Optimization of immobilized Bacillus tequilensis levansucrase onto κ-Carrageenan –CMC Gel Beads. test, 61(5), 857-866. doi: 10.21608/ejchem.2018.3839.1331
Bassem M. Salama; Mohamed E. Hassan; Doaa A. R.; ghada E.A. Awad; Naziha M. Hassanein; Wafaa A. Helmy; Mona A. Esawy. "Chemical Characterization of Levan and Optimization of immobilized Bacillus tequilensis levansucrase onto κ-Carrageenan –CMC Gel Beads". test, 61, 5, 2018, 857-866. doi: 10.21608/ejchem.2018.3839.1331
Salama, B., Hassan, M., A. R., D., Awad, G., Hassanein, N., Helmy, W., Esawy, M. (2018). 'Chemical Characterization of Levan and Optimization of immobilized Bacillus tequilensis levansucrase onto κ-Carrageenan –CMC Gel Beads', test, 61(5), pp. 857-866. doi: 10.21608/ejchem.2018.3839.1331
Salama, B., Hassan, M., A. R., D., Awad, G., Hassanein, N., Helmy, W., Esawy, M. Chemical Characterization of Levan and Optimization of immobilized Bacillus tequilensis levansucrase onto κ-Carrageenan –CMC Gel Beads. test, 2018; 61(5): 857-866. doi: 10.21608/ejchem.2018.3839.1331

Chemical Characterization of Levan and Optimization of immobilized Bacillus tequilensis levansucrase onto κ-Carrageenan –CMC Gel Beads

Egyptian Journal of Chemistry
Article 10, Volume 61, Issue 5, September and October 2018, Pages 857-866    PDF (1.43 M)
Document Type: Original Article
DOI: 10.21608/ejchem.2018.3839.1331
Authors
Bassem M. Salama1; Mohamed E. Hassan2; Doaa A. R.1; ghada E.A. Awad* 1; Naziha M. Hassanein3; Wafaa A. Helmy1; Mona A. Esawy1
1Chemistry of Microbial and Natural ProductsDepartment, National Research Centre (NRC); Dokki, Cairo, Egypt.
2Centre of Excellence, Encapsulation Nanobiotechnology Group, National Research Centre, Dokki, Cairo, Egypt.
3Department of Microbiology, Faculty of Science, Ain Shams Univ., Cairo, Egypt.
Abstract
B
acillus tequilens was a good levansucrase producer (222.2 U/mL) with levan yield (130 g/L). The levan yield was characterized by FT-IR and the results recorded that the product was mainly fructose. Levansucrase produced by Bacillus tequilens was immobilized by covalent binding on κ-carrageenan and carboxy methyl cellulose gel beads activated by two-step method; the gel beads were soaked in polyethyleneimine followed by glutaraldehyde. Then22 full-factorial central composite experiment designs were employed to optimize the conditions for the maximum enzyme loading efficiency to reach (14.01852 U/of enzyme/g gel beads).The free enzyme showed optimum pH at7 while immobilization process increased the tolerance of enzyme at both alkaline range pH3 and acidic range pH10. The apparent Km after immobilization was 2.85 mg/mL compared to 2.5 mg/mL for free enzyme. Maximum velocity Vmax was 71.4 mg.min−1 for free enzyme while it was 62.4 mg.min−1 for immobilized formula of enzyme. An inhibition of enzyme activity was recognized with all tested metal ion as well as EDETA for either free or immobilized formula of levansucrase.
Keywords
Levansucrase; Immobilization; Response surface methodology; Bacillus tequilens
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