Immobilization of β-galactosidase on Tamarind Gum and Chitosan Composite Microspheres

Abstract

A new composite microsphere support was prepared and characterized using tamarind gum and chitosan as a source. These new composite microspheres were prepared as well-shaped spheres in range of 230 to 460 m by suspension cross-linking technique. The composite microspheres had better stability in acid and alkaline environments with a swelling volume of 2.34mL/g; the thermal stability of the spheres was better than pure chitosan microspheres. The optimal pH of the immobilized enzyme is pH 8.3 and the optimal temperature is 42°C. The specific activity was 1.6u/g of microspheres and the Michaelis constant was 6.62 10 4. A modified and immobilized enzyme was characterized by means of infrared spectrometry, X-ray photoelectron spectroscopy, and elementary analysis.

Keywords

β-galatosidase tamarind gum chitosan composite microspheres enzyme immobilization

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