EFFICIENT IMMOBILIZATION OF MILK CLOTTING ENZYME PRODUCED BY BACILLUS SPHAERICUS
 
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Pol. J. Food Nutr. Sci. 2009;59(1):67–72
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ABSTRACT
Milk clotting enzyme produced by Bacillus sphaericus NRC 24 was immobilized efficiently on silica gel with 73% activity retained. Optimum conditions for immobilization of milk clotting enzyme were as follows: pH 5, 4 h contact time and 0.5 mg/mL protein in bulk solution. Optimum pH of the immobilized enzyme was found to be 4 compared to 6 for free enzyme. Optimum temperature ranged from 60 to 70°C for both free and immobilized enzyme preparations. The activation energy (Ea) of the immobilized enzyme was lower than that of the free enzyme (Ea=12.5 and 16.5 Kcal/mol, respectively). Immobilized enzyme showed improved pH, thermal, storage and operational stabilities.
ISSN:1230-0322