Journal of Microbiology and Biotechnology

  • 제23권9호
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  • Pages.1212-1220
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  • 2013
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  • 1017-7825(pISSN)
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  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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Chemically Modified Sepharose as Support for the Immobilization of Cholesterol Oxidase

  • Yang, Hailin (The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University) ;
  • Chen, Yi (The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University) ;
  • Xin, Yu (The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University) ;
  • Zhang, Ling (The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University) ;
  • Zhang, Yuran (The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University) ;
  • Wang, Wu (The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University)
  • 투고 : 2013.04.02
  • 심사 : 2013.05.23
  • 발행 : 2013.09.28
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초록

Because the cholesterol oxidase from Brevibacterium sp. M201008 was not as stable as the free enzyme form, it had been covalently immobilized onto chemically modified Sepharose particles via N-ethyl-N'-3-dimethylaminopropyl carbodiimide. The optimum immobilization conditions were determined, and the immobilized enzyme activity obtained was 12.01 U/g Sepharose-ethylenediamine. The immobilization of the enzyme was characterized by Fourier transform infrared spectroscopy. The immobilized enzyme exhibited the maximal activity at $35^{\circ}C$ and pH 7.5, which was unchanged compared with the free form. After being repeatedly used 20 times, the immobilized enzyme retained more than 40.43% of its original activity. The immobilized enzyme showed better operational stability, including wider thermal and pH ranges, and retained 62.87% activity after 20 days of storage at $4^{\circ}C$, which was longer than the free enzyme.

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참고문헌

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