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dc.creatorAdriano, Wellington-
dc.creatorMendonça, Dany-
dc.creatorRodrigues, Dasciana-
dc.creatorMammarella, Enrique José-
dc.creatorGiordano, Raquel-
dc.date2017-07-06T19:35:12Z-
dc.date2017-07-06T19:35:12Z-
dc.date2008-07-
dc.date2017-06-29T13:36:32Z-
dc.date.accessioned2019-04-29T15:27:19Z-
dc.date.available2019-04-29T15:27:19Z-
dc.date.issued2017-07-06T19:35:12Z-
dc.date.issued2017-07-06T19:35:12Z-
dc.date.issued2008-07-
dc.date.issued2017-06-29T13:36:32Z-
dc.identifierAdriano, Wellington; Mendonça, Dany; Rodrigues, Dasciana; Mammarella, Enrique José; Giordano, Raquel; Improving the properties of chitosan as support for the covalent multipoint immobilization of chymotrypsin; American Chemical Society; Biomacromolecules; 9; 8; 7-2008; 2170-2179-
dc.identifier1525-7797-
dc.identifierhttp://hdl.handle.net/11336/19798-
dc.identifierCONICET Digital-
dc.identifierCONICET-
dc.identifier.urihttp://rodna.bn.gov.ar:8080/jspui/handle/bnmm/294468-
dc.descriptionChanging gel structure and immobilization conditions led to a significant improvement in the covalent multipoint attachment of chymotrypsin on chitosan. The use of sodium alginate, gelatin, or κ-carrageenan, activation with glutaraldehyde, glycidol, or epichlorohydrin, and addition of microorganisms followed by cellular lysis allowed the modification of the gel structure. Immobilization yields, recovered activities, and stabilization factors at 55 and 65 °C were evaluated. Enzyme immobilization for 72 h at pH 10.05, 25 °C and reduction with NaBH4 in chitosan 2.5%−carrageenan 2.5%, with addition of S. cerevisiae 5% and activation with epichlorohydrin led to the best derivative, which was 9900-fold more stable than the soluble enzyme. This support allowed an enzyme load up to 40 mg chymotrypsin × ggel−1. The number of covalent bonds, formed by active groups in the support and lysine residues of the enzyme, can explain the obtained results. SEM images of the gel structures corroborate these conclusions.-
dc.descriptionFil: Adriano, Wellington. Universidade Federal do Sao Carlos; Brasil-
dc.descriptionFil: Mendonça, Dany. Universidade Federal do Sao Carlos; Brasil-
dc.descriptionFil: Rodrigues, Dasciana. Universidade Federal do Sao Carlos; Brasil-
dc.descriptionFil: Mammarella, Enrique José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina-
dc.descriptionFil: Giordano, Raquel. Universidade Federal do Sao Carlos; Brasil-
dc.formatapplication/pdf-
dc.formatapplication/pdf-
dc.languageeng-
dc.publisherAmerican Chemical Society-
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1021/bm8002754-
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://pubs.acs.org/doi/abs/10.1021/bm8002754-
dc.rightsinfo:eu-repo/semantics/restrictedAccess-
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/-
dc.sourcereponame:CONICET Digital (CONICET)-
dc.sourceinstname:Consejo Nacional de Investigaciones Científicas y Técnicas-
dc.sourceinstacron:CONICET-
dc.subjectCOVALENT MULTIPOINT IMMOBILIZATION-
dc.subjectCHYMOTRYPSIN-
dc.subjectCHITOSAN-
dc.subjectAlimentos y Bebidas-
dc.subjectOtras Ingenierías y Tecnologías-
dc.subjectINGENIERÍAS Y TECNOLOGÍAS-
dc.titleImproving the properties of chitosan as support for the covalent multipoint immobilization of chymotrypsin-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/publishedVersion-
dc.typeinfo:ar-repo/semantics/articulo-
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