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IMMOBILIZATION OF ALPHA-AMYLASE INTO PHOTOGRAPHIC GELATIN BY CHEMICAL CROSS-LINKING
Date
1992-01-01
Author
BAYRAMOGLU, Z
Akbulut, Ural
SUNGUR, S
Metadata
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Alpha-amylase was immobilized into photographic gelatin by chemical cross-linking with chromium (III) acetate and chromium (III) sulphate. Cellulose triacetate film strips, enabled simple handling when coated with an alpha-amylase-gelatin mixture, accomplishing a high degree of durability during consecutive immersions into reaction media. The optimum conditions for pH, substrate concentration, temperature, incubation time and storing conditions of free and immobilized alpha-amylase were determined. The effect of use number on activity and the effect of resting on reuse number were also determined. Photographic gelatin was found to be a very efficient natural polymer, due to its extraordinary diffusion characteristics for immobilization as a carrier.
Subject Keywords
Biophysics
,
Mechanics of Materials
,
Bioengineering
,
Biomaterials
,
Ceramics and Composites
URI
https://hdl.handle.net/11511/36325
Journal
BIOMATERIALS
DOI
https://doi.org/10.1016/0142-9612(92)90131-7
Collections
Department of Chemistry, Article
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Urease enzyme was immobilized in photographic gelatin by chemical cross-linking using formaldehyde, glutaraldehyde and chromium (III) acetate. The effects of enzyme and cross-linker concentrations, temperature, incubation time and pH on urea hydrolysis were investigated. Effect of reuse on the activity of immobilized enzyme was also studied. Glutaraldehyde (0.004 M) was the most suitable cross-linker; relative activities within 2.5 months after 24 reuses were stable (about 78%).
Immobilization of yeast cells in acrylamide gel matrix
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POLYESTER FILM STRIPS COATED WITH PHOTOGRAPHIC GELATIN CONTAINING IMMOBILIZED GLUCOSE-OXIDASE HARDENED BY CHROMIUM(III) SULFATE
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IMMOBILIZATION OF ALPHA-AMYLASE INTO GELATIN FILMS WITH VARIOUS CROSS-LINKERS
BAYRAMOGLU, Z; Akbulut, Ural; SUNGUR, S (1992-05-01)
This article reports the cross linking of alpha-amylase enzyme to gelatin by using formaldehyde, chromium (III) acetate, chromium (III) sulfate and potassium chromium (III) sulfate as hardeners. The effect of concentrations of cross linkers, enzyme and gelatin on the activity of immobilized enzyme were investigated.
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Glucose oxidase (GOD) was immobilized in a poly(2-hydroxyethyl methacrylate) (HEMA) membrane through matrix entrapment in order to investigate the effect of various parameters (e.g. concentration of ingredients, temperature, repeated interaction with glucose and shelf storage) on the activity of the enzyme. Permeability of the membrane to a model permeant was tested and SEMs were obtained. It was observed that upon immobilization the affinity of GOD towards glucose was substantially decreased, and increasin...
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Z. BAYRAMOGLU, U. Akbulut, and S. SUNGUR, “IMMOBILIZATION OF ALPHA-AMYLASE INTO PHOTOGRAPHIC GELATIN BY CHEMICAL CROSS-LINKING,”
BIOMATERIALS
, pp. 704–708, 1992, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/36325.