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Abstract: The biochemical properties of invertase entrapped in alginate gel were studied. The
kinetic parameters were determined for immobilized and free invertase. The value of Michaelis
constant Km of the immobilized invertase (139.19 mM) was greater than that of the free invertase
(93.19 mM), whereas, Vmax was smaller for the immobilized enzyme. Immobilization impressively
improved the thermal and storage stability of invertase. The half-life values of the immobilized
and free enzymes at 60oC were 28 min and 8 min, respectively. In 0.1M acetate buffer (pH 4.5) at
2 - 4oC, the immobilized invertase activity was found to be quite stable after 40 days.
*Corresponding author.
E-mail: vukimhanh@hcmut.edu.vn
MATERIALS AND METHODS hydrolyse 1.0 mmol sucrose per minute under
the assay conditions. The reducing sugars
Materials produced by sucrose hydrolysis were measured
Commercial invertase (b-D-fructofuranoside by spectrophotometric method using 3,5
fructohydrolase, E 3.2.1.26) produced from dinitrosalicylic acid reagent (Miller, 1959).
baker’s yeast, Saccharomces cerevisiae, was
obtained from Sigma Chemical Company Determination of Invertase Immobilization Yield
(USA). The yield of invertase immobilization Y was
Alginate from Sargassum was procured calculated by the following equation (Abdellah
from Biotechnology Center – Nha Trang et al., 1992).
University of Marine Products. Powder alginate
contains 21.88% moisture with a viscosity Y = [(A – B)/A] x 100, where:
(1.5% (w/v) alginate solution): 720 cp.
Saccharose was purchased from Bienhoa A is the total amount of enzyme (mg)
Sugar Company. It contained 99.8% (db) added to the immobilization solution.
sucrose. It has 0.05% moisture and 0.03%
reducing sugar. Other analytical chemicals B is the amount of residual enzyme in the
were obtained from Merck AG (Germany) and CaCl2 solution and in the washing solution
Shantou Xilong Chemical Factory Guangdong of the gel beads in the immobilization
(China). procedure.
Procedure of Invertase Immobilization in Alginate Both A and B were evaluated from the
Gel amount of reducing sugars produced
Sodium alginate solution 2.5% (w/v) and enzymatically in the corresponding solutions.
invertase solution 1.33% (w/v) were mixed in
the ratio of 1:1 (v/v) to homogenization. The Determination of Kinetic Parameters
mixture was passed drop wise into 2% (w/v) Km and Vmax values of the free and immobilized
CaCl 2 solution. The formed beads were invertase were determined by Lineweaver-Burk
retained in the stirred CaCl2 solution (using a method using various substrate concentrations
magnetic stirrer) at least for 2 hours for gel (0.029-0.29 M) in acetate buffer (0.1 M, pH
hardening. The invertase-alginate beads had 4.5) at 55oC.
3-4 mm in diameter. Finally, the beads were
separated and washed with distilled water 3 Thermal Stability of the Free and Immobilized
times. Before using, the beads were immersed Invertase
in 0.1 M acetate buffer of pH 4.5 (Le et al., The thermal stability of the free and
2003). immobilized invertase were determined by
measuring the residual activity of the enzyme
Activity Assays of Free and Immobilized Invertase exposed to three different temperatures (50,
The invertase activity was assayed as follows: 55 and 60oC) in acetate buffer (0.1 M, pH 4.5)
Ten cm3 of immobilized invertase beads or 5 for 160 min. After every 20 minutes, a sample
ml free invertase solution (1.005% (w/v)) was was taken and assayed for enzymatic activity.
added to 100 ml sucrose solution (200 g/L in The inactivation rate constants, k, and the half-
acetate buffer, pH 4.5) and incubated for 15 life, t1/2 , were calculated with the following
min at 50 oC. The enzymatic reaction was equation (Bailey et al., 1986; Bayramolu et al.,
stopped by crossing out immobilized invertase 2003).
or boiling the solution at 100oC for 5 min. One [A] = [Ao] .e-kt
international unit (IU) of activity was defined k: Inactivation rate constants (min-1).
as the amount of enzyme that is required to
Initial Vo (mM-min-1)
A: The activity after a time t (U/mg
protein enzyme).
Table 1
Half-lives (t1/2) and inactivation rate constant (k) of the free and immobilized invertase
in alginate gel at three different temperatures
Table 2
Half-lives (t1/2) and inactivation rate constant (k) of the free and immobilized invertase in alginate
gel during the storaged in distilled water and acetate buffer (0.1 M, pH 4.5) at 2 - 4oC
showed a marked increase in Km and a sharp Bayramolu, G., Akgol, S., Bulut, A., Denizli, A. and
decrease in Vmax. However, the thermal stability Yakup, A.M. 2003. Covalent immobilization of
of the immobilized invertase was much higher inverase onto a reactive film composed of 2-
hydroxyethyl methacr ylate and glycidyl
than that of the free enzyme. The rate of
methacrylate: properties and application in a
thermal inactivation of the immobilized continous flow system. Biochemical
enzyme decreased due to entrapment in gel Engineering Journal, 14: 117-126.
matrix. In addition, the activity of the
immobilized invertase was more stable in Bergamasco, R., Bassetti, F.J., Moraes, F.F. and
retention than that of the free enzyme during Zanin, G.M. 2000. Characterization of free and
immobilized invertase regarding activity and
the storage in solution. Even though the
energy of activation. Brazilian Journal of
activity of the immobilized enzyme was lower Chemical Engineering, 17: 873-880.
in comparison with the free enzyme, the
enhancement of thermal and storage stability Bucke, C. 1987. Cell immobilization in calcium
highlights the value of alginate gel as a support alginate. Methods in Enzymology, 135: 175-189.
for enzyme immobilization. A stable
immobilized system and long storage life are Das, N., Kayastha, A.M. and Malhotra, O.P. 1998.
Immobilization of urease from piggeonpea
convenient for applications that would not be
(Cajanus cajan L.) in polyacrylamide gels and
feasible with a soluble enzyme system. For calcium alginate beads. Biotechnology and
instance, immobilized invertase can be used Applied Biochemistry, 27: 25-29.
successfully in a continuous system for the
production of invert syrup from sucrose Esmon, P.C., Esmon, B.E., Schauer, I.E., Taylor, A.
solution. and Schekman R. 1987. Structure, assembly,
and secretion of octameric invertase. The
Journal of Biological Chemistry, 262: 4387-
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