Advances in Traditional Medicine

Kyung Hee Oriental Medicine Research Center (경희대학교 융합한의과학연구소)
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Immobilization of jack bean (Canavalia ensiformis) urease on gelatin and its characterization

  • Kumar, Sandeep (School of Biotechnology, Faculty of Science, Banaras Hindu University) ;
  • Kansal, Ajay (School of Biotechnology, Faculty of Science, Banaras Hindu University) ;
  • Kayastha, Arvind M (School of Biotechnology, Faculty of Science, Banaras Hindu University)
  • Published : 2005.03.30
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Abstract

Jack bean urease was immobilized on gelatin beads with the help of glutaraldehyde. The optimum immobilization (67.6%) was obtained at 30mg/ml gelatin concentration, 0.5 mg/bead enzyme protein concentration, 1 % glutaraldehyde and at $4^{\circ}C$ incubation temperature. The $t_{1/2}$ of immobilized urease was approximately 90 days at $4^{\circ}C$ compared with $t_{1/2}$ of 20 days for the soluble urease, under identical condition. The apparent optimum pH shifted from 7.3 to 8.0 when the urease was immobilized. The optimum stability temperature of immobilized urease was found to be $60^{\circ}C$ while that of soluble urease was $45^{\circ}C$. Time-dependent thermal inactivation studies showed monophasic kinetics for soluble urease and immobilized urease at $70^{\circ}C$, respectively. The immobilized urease beads stored at $4^{\circ}C$ showed practically no leaching over a period of 30 days. Here we are presenting an easy and economical way of immobilizing urease on the gelatin beads making it suitable for various applications.

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References

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