Literature DB >> 23747448

Production of partially phosphorylated myo-inositol phosphates using phytases immobilised on magnetic nanoparticles.

Ralf Greiner1, Ursula Konietzny, Daniel Menezes Blackburn, Milko A Jorquera.   

Abstract

Phytases of different origin were covalently bound onto Fe3O4 magnetic nanoparticles (12 nm). Binding efficiencies of all three phytases were well above 70% relative to the number of aldehyde groups available on the surface of the magnetic nanoparticles. Temperature stability for all three phytases was enhanced as a consequence of immobilisation, whereas pH dependence of enzyme activity was not affected. Maximum catalytic activity of the immobilised phytases was found at 60°C (rye), 65°C (Aspergillus niger) and 70°C (Escherichia albertii). The immobilised enzymes exhibited the same excellent substrate specificities and unique myo-inositol phosphate phosphatase activities as their soluble counterparts. However, the catalytic turnover number dropped drastically for the immobilised phytases. The amount of the desired partially phosphorylated myo-inositol phosphate isomer could be easily controlled by the contact time of substrate solution and immobilised enzymes. The immobilised phytases showed a high operational stability by retaining almost full activity even after fifty uses.
Copyright © 2013 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Immobilisation; Magnetic nanoparticles; Phytase; Phytate; myo-inositol phosphates

Mesh:

Substances:

Year:  2013        PMID: 23747448     DOI: 10.1016/j.biortech.2013.05.056

Source DB:  PubMed          Journal:  Bioresour Technol        ISSN: 0960-8524            Impact factor:   9.642


  2 in total

1.  An In Vitro Enzyme System for the Production of myo-Inositol from Starch.

Authors:  Tomoko Fujisawa; Shohei Fujinaga; Haruyuki Atomi
Journal:  Appl Environ Microbiol       Date:  2017-08-01       Impact factor: 4.792

2.  Studies towards the stabilisation of a mushroom phytase produced by submerged cultivation.

Authors:  Michele Rigon Spier; Diana Behsnilian; Acácio Zielinski; Ursula Konietzny; Ralf Greiner
Journal:  Protein J       Date:  2015-10       Impact factor: 2.371

  2 in total

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