FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

AGNIESZKA GŁOWACKA, TADEUSZ TRZMIEL

Title

The immobilization of subtilisins from three bacteria species: Bacillus subtilis, B. licheniformis and B. alcalophilus

Abstract

In the study the immobilization of subtilisins (from B. subtilis IBTC-3 (type BPN’), high-alkaline from B. alcalophilus BP92, Carlsberg from B. licheniformis) on Whatman cellulose and porous glass with diisocyanate method was carried out. The immobilization on porous glass activated by hexamethylene diisocyanate gave better results than on Whatman cellulose. The proteolytic activity of immobilized preparations was 37,5-46,7 mjA/g of support with 33-44% yield. The properties of subtilisin from strain B. subtilis IBTC-3 immobilized on porous glass were investigated. The obtained enzymatic preparation showed optimum proteolytic activity at pH = 10,7 and at 60-65°C.

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