A comparison of immobilised protease activities

Jasim, Munir A., Hall, George M., Mann, John and Taylor, Keith D. A. (1987) A comparison of immobilised protease activities. Journal of Chemical Technology and Biotechnology, 40 (4). pp. 251-258. ISSN 0268-2575

Full content URL: http://dx.doi.org/10.1002/jctb.280400404

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Item Type:Article
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Five proteases, bromelain, ficin, papain, pepsin and trypsin were immobilised on cellulose supports by two different techniques using cyanogen bromide or glutaraldehyde. The degree of immobilisation was determined and the activity of the immobilised enzymes compared to that of the free enzymes using egg albumin as a substrate. The stability of each immobilised enzyme was determined by repeated hydrolysis of egg albumin and the most active enzymes used in sequence - the technique of multiple hydrolysis - in order to maximize hydrolysis. In terms of the degree of immobilisation, activity and stability of the enzymes cyanogen bromide was more effective than glutaraldehyde. For the individual enzymes pepsin, trypsin, ficin, bromelain and papain were most active, stable and immobilised to the greatest extent.

Keywords:CHEMICAL REACTIONS - Hydrolysis, ENZYME ACTIVITY, IMMOBILIZED PROTEASES, MULTIPLE HYDROLYSIS, ENZYMES, bromelain, ficin, papain, pepsin a, trypsin, enzyme immobilization, methodology, nonhuman, theoretical study
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
F Physical Sciences > F180 Analytical Chemistry
Divisions:College of Science > National Centre for Food Manufacturing
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ID Code:9525
Deposited On:01 Jun 2013 19:32

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