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

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 K_m and V_max 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 T_1/2 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.