Abstract
Properties of tyrosinase (EC 1.14.18.1) from mushroom, immobilized by entrapment in polyacrylamide, alginate and gelatin gels were examined. Maximum activity immobilization yield of 88% was obtained in gelatin followed by 67 and 57% in Cu-alginate and polyacrylamide gels, respectively. The enzyme entrapped in alginate and polyacrylamide gels exhibited broader pH activity profile while in the case of gelatin a shift of pH optimum toward alkaline side, as compared to the soluble enzyme, was observed. The temperature optima for the soluble enzyme was 20°C and it shifted to 35 and 40°C after entrapment of the enzyme in alginate and gelatin gels, respectively. The enzyme embodied in gelatin showed greater storage stability as well as thermal stability at 40°C compared to the other preparations. It was demonstrated that the immobilized enzyme could be used repeatedly, after intermittent storage, for production of L-DOPA (3,4-dihydroxyphenylalanine). Cu-alginate entrapped tryosinase was found to be superior in this regard. The enzyme in gelatin gels retained about 30% of its initial activity after 8 cycles of use. The results indicate a possibility of employing gel entrapped tyrosinase from mushrooms for construction of bioreactors for production of L-DOPA.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 613-619 |
| Number of pages | 7 |
| Journal | Enzyme and Microbial Technology |
| Volume | 30 |
| Issue number | 5 |
| DOIs | |
| State | Published - May 2 2002 |
| Externally published | Yes |
Keywords
- Gel entrapment
- L-DOPA production
- Tyrosinase
ASJC Scopus subject areas
- Biotechnology
- Bioengineering
- Biochemistry
- Applied Microbiology and Biotechnology