Immobilization of enzymes in protein films prepared using transglutaminase.

• MOTOKI Masao

  Central Research Laboratories, Ajinomoto Co., Inc.

• Aso Hiroshi

  Central Research Laboratories, Ajinomoto Co., Inc.

• SEGURO Katsuya

  Central Research Laboratories, Ajinomoto Co., Inc.

• NIO Noriki

  Central Research Laboratories, Ajinomoto Co., Inc.

Abstract

An α_s1-casein film prepared using transglutaminase was applied as a support for immobilized enzymes. That is, the enzyme, to be immobilized was added to a mixture of 5% α_s1-casein and transglutaminase. Before gelation by means of the transglutaminase-reaction, the reaction mixture was quickly spread on a horizontal plate. The immobilized enzyme film was removed from the plate after air-drying. Attempts were made to immobilize several enzymes, such as β-glucosidase, α-amannosidase, β-galactosidase and glucose oxidase. None of the immobilized enzymes lost activity on repeated usage. The enzymes tested were evidently immobilized through entrapment in the lattice of the protein film. Some enzymic characteristics of the immobilized enzymes showed that this new technique was as good as other known immobilization methods.

Journal

• Agricultural and Biological Chemistry

  Agricultural and Biological Chemistry 51 (4), 997-1002, 1987

  Japan Society for Bioscience, Biotechnology, and Agrochemistry

Keywords

• General Agricultural and Biological Sciences
• General Biochemistry, Genetics and Molecular Biology

Details

• CRID: 1390001206465221120
• NII Article ID: 110006323370
• NII Book ID: AA00515312
• DOI: 10.1271/bbb1961.51.997
• COI: 1:CAS:528:DyaL2sXksFCrsbs%3D
• ISSN: 18811280
• ISSN: 00021369
• ISSN: http://id.crossref.org/issn/00021369
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed