653
Views
9
CrossRef citations to date
0
Altmetric
Research Article

Comparison of Covalent and Noncovalent Immobilization of Malatya Apricot Pectinesterase (Prunus armeniaca L.)

&
Pages 132-141 | Published online: 27 Sep 2011

Figures & data

Figure 1. Immobilization of Malatya apricot pectinesterase on porous glass beads.

Figure 1. Immobilization of Malatya apricot pectinesterase on porous glass beads.

Table 1. Purification of pectinesterase enzyme isolated from Malatya apricot.

Table 2. Immobilization of PE from Malatya apricot on porous glass beads.

Table 3. Inactivation rate constants and of free and immobilized apricot PEs.

Figure 2. The effect of pH on the activity of free and immobilized apricot PE. Reactions were made with 0.5 mL 0.2 M phosphate buffer (pH 7.5) into 4 mL 1% pectin in 0.2 N NaCl.

Figure 2. The effect of pH on the activity of free and immobilized apricot PE. Reactions were made with 0.5 mL 0.2 M phosphate buffer (pH 7.5) into 4 mL 1% pectin in 0.2 N NaCl.

Figure 3. The effect of temperature on the activity of free and immobilized apricot PE. Reactions were made with 1% pectin concentration at pH 9.0.

Figure 3. The effect of temperature on the activity of free and immobilized apricot PE. Reactions were made with 1% pectin concentration at pH 9.0.

Figure 4. The thermal stability profıle for free apricot PE. Reactions were made with 0.5 mL enzyme in 0.2 M phosphate buffer (pH 7.5) into 4 mL 1% pectin in 0.2 N NaCl at pH 9.0.

Figure 4. The thermal stability profıle for free apricot PE. Reactions were made with 0.5 mL enzyme in 0.2 M phosphate buffer (pH 7.5) into 4 mL 1% pectin in 0.2 N NaCl at pH 9.0.

Figure 5. The thermal stability profıle for covalently immobilized apricot PE. Reactions were made with 1% pectin concentration and 0.05 g immobilized enzyme dissolved with 0.5 mL 0.2 M sodium phosphate buffer (pH 7.5) at pH 9.0.

Figure 5. The thermal stability profıle for covalently immobilized apricot PE. Reactions were made with 1% pectin concentration and 0.05 g immobilized enzyme dissolved with 0.5 mL 0.2 M sodium phosphate buffer (pH 7.5) at pH 9.0.

Figure 6. The thermal stability profıle for noncovalently immobilized apricot PE. Reactions were made with 1% pectin concentration and 0.05 g immobilized enzyme dissolved with 0.5 mL 0.2 M sodium phosphate buffer (pH 7.5) at pH 9.0.

Figure 6. The thermal stability profıle for noncovalently immobilized apricot PE. Reactions were made with 1% pectin concentration and 0.05 g immobilized enzyme dissolved with 0.5 mL 0.2 M sodium phosphate buffer (pH 7.5) at pH 9.0.

Table 4. Kinetic properties of free and covalently and noncovalently-immobilized apricot PEs.

Figure 7. Storage stability of free and immobilized PE from Malatya apricot pulp at 4°C.

Figure 7. Storage stability of free and immobilized PE from Malatya apricot pulp at 4°C.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.