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<p>Egg protein (EP) concentration, pH, and glutaraldehyde (GA) concentration were optimized using Box Behnken design (BBD) to prepare GA-EP-Carr (Carrageenan) beads as a carrier for <i>Aspergillus niger</i> MK981235 cellulase. It was recommended that the concentrations of GA, and EP be set at 11.21% (w/v), 8% (w/w), and pH 3, respectively. It was determined that 60 °C and 2% for free form and 60 °C and 3% for im-cellulase were the optimum temperature and CMC concentration parameters for maximum enzyme activity. Free and im-cellulase were determined to have K<sub>m</sub> and V<sub>max</sub> of 2.22 mg.ml<sup>-1</sup> and 1.76 µmol.ml<sup>-1</sup>.min<sup>-1</sup>, and 4.55 mg.ml<sup>-1</sup> and 3.33 µmol.ml<sup>-1</sup>.min<sup>-1</sup>, respectively. Covalent coupling of <i>A. niger</i> cellulase to GA- EP- Carr beads improved its thermodynamic parameters T<sub>1/2</sub> and D-values by 2.48, 2.01, and 2.36 times at 40, 50, and 60 °C, respectively. GA- EP- Carr im-cellulase was 100% active for 60 days at 4 °C and can be used for CMC hydrolysis for 20 successive cycles. GA- EP- Carr im-cellulase showed remarkable efficiency in the clarification of mango, peach, grape, and orange juices emphasized by TSS (total soluble solids), turbidity, and reducing sugar measurements for 3 successive cycles. GA- EP- Carr im-cellulase can be applied with high efficiency in juice industry.</p>

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Studies on the preparation of a sufficient carrier from egg protein and carrageenan for cellulase with optimization and application

  • 期刊论文

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  • 发表日期：

    2025年1月31日

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  • Marwa I. Wahba,
  • Shireen A. A. Saleh,
  • Walaa A. Abdel Wahab,
  • Faten A. Mostafa

摘要

Egg protein (EP) concentration, pH, and glutaraldehyde (GA) concentration were optimized using Box Behnken design (BBD) to prepare GA-EP-Carr (Carrageenan) beads as a carrier for Aspergillus niger MK981235 cellulase. It was recommended that the concentrations of GA, and EP be set at 11.21% (w/v), 8% (w/w), and pH 3, respectively. It was determined that 60 °C and 2% for free form and 60 °C and 3% for im-cellulase were the optimum temperature and CMC concentration parameters for maximum enzyme activity. Free and im-cellulase were determined to have Km and Vmax of 2.22 mg.ml-1 and 1.76 µmol.ml-1.min-1, and 4.55 mg.ml-1 and 3.33 µmol.ml-1.min-1, respectively. Covalent coupling of A. niger cellulase to GA- EP- Carr beads improved its thermodynamic parameters T1/2 and D-values by 2.48, 2.01, and 2.36 times at 40, 50, and 60 °C, respectively. GA- EP- Carr im-cellulase was 100% active for 60 days at 4 °C and can be used for CMC hydrolysis for 20 successive cycles. GA- EP- Carr im-cellulase showed remarkable efficiency in the clarification of mango, peach, grape, and orange juices emphasized by TSS (total soluble solids), turbidity, and reducing sugar measurements for 3 successive cycles. GA- EP- Carr im-cellulase can be applied with high efficiency in juice industry.