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Enzyme immobilization with plant-based polysaccharides through complex coacervation.

Waritsara Khongkomolsakul1, Eunhye Yang1, Younas Dadmohammadi1

  • 1Department of Food Science, College of Agriculture and Life Sciences, Cornell University, 243 Stocking Hall, Ithaca, NY, USA.

Lebensmittel-Wissenschaft + [I.E. Und] Technologie. Food Science + Technology. Science + Technologie Alimentaire
|March 3, 2025
PubMed
Summary

Plant-based polysaccharides were used to immobilize phytase in coacervates, enhancing enzyme stability and activity. Specific polysaccharides like pectin and alginate showed high phytase activity retention, offering functional ingredients for plant-based diets.

Keywords:
Enzyme immobilizationMolecular dockingPhytasePolysaccharideProtein-polysaccharide intermolecular interaction

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Area of Science:

  • Biochemistry
  • Materials Science
  • Food Science

Background:

  • Enzyme immobilization is crucial for industrial applications.
  • Plant-based polysaccharides offer sustainable matrices for enzyme stabilization.
  • Understanding phytase-polysaccharide interactions is key to optimizing immobilization.

Purpose of the Study:

  • To immobilize phytase using plant-based polysaccharides in a coacervate system.
  • To investigate the role of polysaccharide functional groups (sulfate vs. carboxylate) in enzyme activity recovery.
  • To correlate molecular interactions with phytase activity retention.

Main Methods:

  • Coacervation of phytase with various polysaccharides (carrageenan, pectin, alginate).
  • Molecular docking to predict enzyme-polysaccharide interactions.
  • Zeta potential measurements and FTIR spectroscopy to confirm interaction mechanisms.
  • Assay of phytase activity retention in coacervate complexes.

Main Results:

  • Optimized coacervation at pH 4 and a 12:1 phytase-to-polysaccharide ratio.
  • Electrostatic interactions and hydrogen bonding drive coacervate formation.
  • High phytase activity retention (>75%) observed with low methoxyl pectin, sodium alginate, and kappa-carrageenan.
  • iota- and lambda-carrageenan showed lower retention due to active site binding.

Conclusions:

  • Plant-based polysaccharides can effectively immobilize phytase in coacervates.
  • Polysaccharide structure and functional groups significantly influence enzyme activity retention.
  • This study provides a framework for developing stable, functional phytase ingredients for plant-based applications.