1. Tuning almond lipase features by the buffer used during immobilization: The apparent biocatalysts stability depends on the immobilization and inactivation buffers and the substrate utilized.
- Author
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Cherni O, Carballares D, Siar EH, Abellanas-Perez P, de Andrades D, de Moraes Polizeli MLT, Rocha-Martin J, Bahri S, and Fernandez-Lafuente R
- Subjects
- Buffers, Hydrogen-Ion Concentration, Triacetin chemistry, Triacetin metabolism, Glycine chemistry, Glycine metabolism, Tromethamine chemistry, Biocatalysis, Substrate Specificity, Phosphates chemistry, Phosphates metabolism, HEPES chemistry, Enzymes, Immobilized chemistry, Enzymes, Immobilized metabolism, Lipase chemistry, Lipase metabolism, Prunus dulcis chemistry, Prunus dulcis enzymology, Enzyme Stability
- Abstract
The lipase from Prunus dulcis almonds was inactivated under different conditions. At pH 5 and 9, enzyme stability remained similar under the different studied buffers. However, when the inactivation was performed at pH 7, there were some clear differences on enzyme stability depending on the buffer used. The enzyme was more stable in Gly than when Tris was employed for inactivation. Then, the enzyme was immobilized on methacrylate beads coated with octadecyl groups at pH 7 in the presence of Gly, Tris, phosphate and HEPES. Its activity was assayed versus triacetin and S-methyl mandelate. The biocatalyst prepared in phosphate was more active versus S-methyl mandelate, while the other ones were more active versus triacetin. The immobilized enzyme stability at pH 7 depends on the buffer used for enzyme immobilization. The buffer used in the inactivation and the substrate used determined the activity. For example, glycine was the buffer that promoted the lowest or the highest stabilities depending on the substrate used to quantify the activities., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)
- Published
- 2024
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