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Updated: Jul 23, 2026

Bridging the Bio-Electronic Interface with Biofabrication
Published on: June 6, 2012
Fabrication of chia gum based covalent immobilizers
1Department of Chemistry of Natural and Microbial Products, National Research Centre, El-Behooth St., Dokki, Giza, Egypt; Centre of Scientific Excellence-Group of Advanced Materials and Nanotechnology, National Research Centre, El-Behooth St., Dokki, Giza, Egypt.
Abstract:
Chia gum (CG) films were processed with polyethylene-imine (PEI) and glutaraldehyde (GA) in order to in-solubilize them and transform them into covalent immobilizers. These immobilizers were exploited to immobilize protease (PR) and β-D-galactosidase (β-GAL). Accordingly, the GA/PEI processing was individually honed for both enzymes via Box-Behnken Design. In case of β-GAL, it was optimal to process the CG with 5.43 % PEI at pH 8.32 followed by 6.02 % GA. On the other hand, optimal PR immobilizers were processed with 1.5 % PEI at pH 9.52 followed by 10 % GA solution. The proficiency of the β-GAL and PR immobilizers were then compared with respect to their granted operational stabilities. The immobilized β-GAL (iβ-GAL) presented much enhanced operational stability as it preserved 93.29 % of its inceptive activity during its 14th run. Accordingly, the GA/PEI/CG β-GAL immobilizers were further inspected via FTIR, EDX, and SEM. The iβ-GAL pH and activity profiles were also inspected and compared to those of its free cognate. Moreover, iβ-GAL exhibited enhanced thermal stability where it presented larger t1/2, D-values, and ΔG than did its free cognate. The iβ-GAL also presented enhanced storage, solvent and heavy-metals stabilities. Finally, the iβ-GAL successfully degraded lactose in whey permeate for 6 consecutive 24 h cycles.
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