Asian Journal of Bio Science

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Immobilization of Tannase for Commercial use in Food Industries


Affiliations
1 Department of Bio and Nano Technology, Guru Jambheshwar University of Science and Technology, Hisar (Haryana), India
     

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Immobilization of tannase from Aspergillus heteromorphus was studied on DEAE-Sephadex A-50, Chitin and Ca-alginate. Among the three methods studied, DEAE-Sephadex A-50 was observed the best support to immobilize A. heteromorphus tannase with 91.5% immobilization. On the other hand Ca-alginate and Chitin supported 79.3% and 34.5% immobilization, respectively. When the immobilized enzyme was studied for its repeated use, a constant decline in the enzyme activity was observed. However, at the end of seventh cycle, operational stability of the immobilized enzyme was 88 %, 61.7 % and 55.7 % for Chitin, Ca-alginate and DEAE-Cellulose, respectively.

Keywords

Tannase, Immobilization, Food Industries, Aspergillus heteromophus.
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  • Immobilization of Tannase for Commercial use in Food Industries

Abstract Views: 254  |  PDF Views: 0

Authors

Vinod Chhokar
Department of Bio and Nano Technology, Guru Jambheshwar University of Science and Technology, Hisar (Haryana), India
Shweta Katiyar
Department of Bio and Nano Technology, Guru Jambheshwar University of Science and Technology, Hisar (Haryana), India
Vikas Beniwal
Department of Bio and Nano Technology, Guru Jambheshwar University of Science and Technology, Hisar (Haryana), India
Anil Kumar
Department of Bio and Nano Technology, Guru Jambheshwar University of Science and Technology, Hisar (Haryana), India
J. S. Rana
Department of Bio and Nano Technology, Guru Jambheshwar University of Science and Technology, Hisar (Haryana), India

Abstract


Immobilization of tannase from Aspergillus heteromorphus was studied on DEAE-Sephadex A-50, Chitin and Ca-alginate. Among the three methods studied, DEAE-Sephadex A-50 was observed the best support to immobilize A. heteromorphus tannase with 91.5% immobilization. On the other hand Ca-alginate and Chitin supported 79.3% and 34.5% immobilization, respectively. When the immobilized enzyme was studied for its repeated use, a constant decline in the enzyme activity was observed. However, at the end of seventh cycle, operational stability of the immobilized enzyme was 88 %, 61.7 % and 55.7 % for Chitin, Ca-alginate and DEAE-Cellulose, respectively.

Keywords


Tannase, Immobilization, Food Industries, Aspergillus heteromophus.