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Hyperbranched polyamidoamine (PAMAM) has a high density of surface amino groups. This feature was exploited in the surface modification of κ-carrageenan gel beads for successful protease immobilization. The optimum PAMAM pH was at 2.1 and 9.3. However, treatment of κ-carrageenan gel beads at the higher pH showed re-usability for more than seven successive times. As a result of central composite design optimization, the maximum immobilization yield was obtained by soaking 8 U for 24 h. The comparative thermodynamics studies showed an enhancement in the thermal stability at high temperature for the immobilized protease as well as increased half-life time from 24.06 min to 79.95 min. Also, the D-values increased from 165.03 min to 548.23 min for free and immobilized enzyme, respectively. Moreover, the enzyme stability enhancement for the immobilized protease catalyst was accompanied with a remarkable increase in the enthalpy and in the free energy. Immobilized protease onto Carr-PAMAM gel beads can retain 89% of its initial activity and lost only 11% after 8 weeks of storage at 4 °C. Furthermore, an effective removal of silver from used X-ray film by the immobilized protease was achieved for six repeated cycles. Unlabelled Image [ABSTRACT FROM AUTHOR]

Alginate- polyethyleneimine gel beads modified by using 0.3 M Na+ were used for covalent immobilization of Aspergillus flavus xylanase. SEM images showed distorted structure with addition of Na+ that impaired the egg-box structure formation offered much covalent binding with xylanase. Immobilization onto (Alg+PEI/Na+) showed an enhancement in the operational stability, immobilization efficiency as well as immobilization yield. Covalent immobilization of xylanase onto (Alg+PEI/Na+) enhanced xylanase activity over a wide range of pHs (4–5.5) comparable to its free formula. As well as an increase in reaction temperature up to 60°C. However, immobilized formula of enzyme showed abroad thermal stability that it retained 79.0% of its initial activity at 70°C up to 30 min whereas, free formula completely lost its activity at this temperature. Thermodynamics studies showed an enhancement in thermal stability at high temperature for the immobilized xylanase. i.e. At 70°C the t 1/2 and D-value for free formula of enzyme increased from 24 to165 min and from 79.95to 548.23 min, respectively. Moreover, the enzyme stability enhancement for immobilized formula of xylanase was proved with a remarkable increase in enthalpy and free energy. 93% of the immobilized xylanase activity was retained over 6 weeks of storage at -4°C. [ABSTRACT FROM AUTHOR]

Pectinase produced by a honey derived from the fungus Aspergillus awamori KX943614 was covalently immobilized onto gel beads made of alginate and agar. Polyethyleneimine, glutaraldehyde, loading time and enzyme's units were optimized by 2 4 full factorial central composite design (CCD). The immobilization process increased the optimal working pH for the free pectinase from 5 to a broader range of pH 4.5–5.5 and the optimum operational temperature from 55 °C to a higher temperature, of 60 °C, which is favored to reduce the enzyme's microbial contamination. The thermodynamics studies showed a thermal stability enhancement against high temperature for the immobilized formula. Moreover, an increase in half-lives and D-values was achieved. The thermodynamic studies proved that immobilization of pectinase made a remarkable increase in enthalpy and free energy because of enzyme stability enhancement. The reusability test revealed that 60% of pectinase's original activity was retained after 8 successive cycles. This gel formula may be convenient for immobilization of other industrial enzymes. [ABSTRACT FROM AUTHOR]