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Design and Properties of an Immobilization Enzyme System for Inulin Conversion

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Abstract

A commercial inulinase could convert inulin into fructose, which was optimized to be entrapped in the calcium alginate-gelatin beads with the immobilization yield of 86% for free inulinase activities. The optimum pH values and temperatures were 4.5 and 40 °C for the free enzyme and 5.0–5.5 and 45–50 °C for the immobilized enzyme. The kinetic parameters of V max and K m were 5.24 μmol/min and 57.6 mg/mL for the free inulinase and 4.32 μmol/min and 65.8 mg/mL for the immobilized inulinase, respectively. The immobilized enzyme retained 80% of its initial activities at 45 °C for 4 days, which could exhibit better thermal stability. The reuse of immobilized inulinase throughout the continuous batch operations was explored, which had better reusability of the immobilized biocatalyst. At the same time, the stability of immobilized enzyme in the continuous packed-bed bioreactor was estimated, which showed the better results and had its potential scale-up fructose production for inulin conversion.

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Acknowledgments

This work was supported by the Fundamental Research Funds for the 2016 Key Projects of Anhui Educational Department (No.611607) and 2012-year Dr. Activation Fee for Scientific Research Project (161-070110).

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Authors and Affiliations

  1. Institute of Functional Food, Anhui Normal University, Wuhu, 241000, Anhui Province, People’s Republic of China

    Hua Hang, Changbao Wang, Yiqun Cheng, Ning Li & Liuli Song

  2. College of Environmental Science and Engineering, Anhui Normal University, Wuhu, 241000, Anhui Province, People’s Republic of China

    Hua Hang, Changbao Wang, Yiqun Cheng, Ning Li & Liuli Song

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  1. Hua Hang
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Correspondence to Hua Hang.

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Hang, H., Wang, C., Cheng, Y. et al. Design and Properties of an Immobilization Enzyme System for Inulin Conversion. Appl Biochem Biotechnol 184, 453–470 (2018). https://doi.org/10.1007/s12010-017-2558-5

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  • DOI: https://doi.org/10.1007/s12010-017-2558-5

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