Food and Fermentation Industries >

2022 , Vol. 48 >Issue 19: 9 - 15

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031520

Preparation and characterization of adsorption-crosslinking immobilized sucrose isomerase

  • CHEN Ning ,
  • CHANG Baogen ,
  • SHI Nian ,
  • LU Fuping ,
  • LIU Fufeng
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  • (Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education;Tianjin Key Laboratory of Industrial Microbiology;National Engineering Laboratory for Industrial Enzymes;College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China)

Received date: 2022-03-11

  Revised date: 2021-03-21

  Online published: 2022-11-01

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Abstract

Isomaltulose is a natural isomer of sucrose. It is widely used as a functional sweetener with promising properties, including slower digestion, prolonged energy release, lower insulin reaction, and less cariogenicity. The isomaltulose production by sucrose isomerase (SIase) isomerization catalyzing sucrose to produce isomaltulose is the most common method at present. SIase was immobilized on silica nanoparticle (SNP) cross-linked with glutaraldehyde (GA) by adsorption and adsorption-crosslinking method, and two immobilized enzyme, S-CLEAs and S-CLEAs-GA were obtained. The enzyme activity recovery of S-CLEAs reached up to 51.2% under the optimal condition of immobilization achieved with 6.25 mg/mL of SNP, 8.6 U/mL of SIase and 5 h of adsorption time. Then adding 0.08% GA and cross-linking 2 h, While the maximum activity recovery of S-CLEAs-GA was 44.9% when the GA concentration was 0.08% and cross-linking time was 2 h. Compared with free SIase, immobilized enzymes were maintained a relatively high enzyme activity in wide temperature and pH ranges. In addition, after 15 repeated uses, S-CLEAs-GA and S-CLEAs still had 55.1% and 77.9% of initial enzyme activity respectively. The above research results showed that immobilized SIase had excellent thermal, pH and operational stabilities, especially S-CLEAs-GA, thus had a good prospect of industrial application。

Key words： sucrose isomerase; immobilization; adsorption; crosslinking; silica nanoparticle

Cite this article

CHEN Ning , CHANG Baogen , SHI Nian , LU Fuping , LIU Fufeng . Preparation and characterization of adsorption-crosslinking immobilized sucrose isomerase[J]. Food and Fermentation Industries, 2022 , 48(19) : 9 -15 . DOI: 10.13995/j.cnki.11-1802/ts.031520

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