Fructosyltransferase Immobilization Via Entrapment

Book Chapter

Authorship

URETA, MARIA MICAELA ; GOMEZ ZAVAGLIA, ANDREA

Date

2021

Publishing House and Editing Place

Springer

Book

Basic Protocols in Encapsulation of Food Ingredients (pp. 191-197)
Springer

ISBN

978-1-0716-1648-2

Summary Information provided by the agent in SIGEVA

Immobilization has emerged as a suitable approach to ensure the stability of enzymes, simplifying their removal once the reaction has been completed and enabling their reutilization. Entrapment is an immobilization method consisting in the occlusion of a given enzyme in synthetic or natural polymeric networks that act as permeable membranes for substrates and products, retaining the enzyme inside (encapsulated enzyme). In this chapter, a protocol for the entrapment of frutctosyltransferase in c... Immobilization has emerged as a suitable approach to ensure the stability of enzymes, simplifying their removal once the reaction has been completed and enabling their reutilization. Entrapment is an immobilization method consisting in the occlusion of a given enzyme in synthetic or natural polymeric networks that act as permeable membranes for substrates and products, retaining the enzyme inside (encapsulated enzyme). In this chapter, a protocol for the entrapment of frutctosyltransferase in calcium alginate beads both in batch and in continuous processes is described. The physicochemical characterization of the enzyme?alginate beads (scanning electron microscopy, infrared spectroscopy, determination of water content) and the determination of the enzymatic activity of the entrapped enzyme are also described.