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Published on: April 22, 2016
Properties of almond beta-glucosidase immobilized on concanavalin A-sepharose
1Department of Biochemistry and Biotechnology, University of Rovira i Virgili, Tarragona, Spain.
Abstract:
Lyophylized almond beta-glucosidase (EC 3.2.1.21) has been adsorbed onto Concanavalin A-Sepharose (CAS). The yield of the enzymatic units of the CAS-enzyme complex preparation was 131%. The values of the kinetic parameters of the free beta-glucosidase were: kM = 1.7 mM and Vmax = 330.1 U/mg protein. The immobilised form showed the following values: kM = 1.7 mM and Vmax = 402.6 U/mg protein. Both enzymatic forms showed essentially the same temperature- and pH-activity patterns (temperature optimum: 50 degrees C and pH optimum approx. 6.0), however, the pH stability of the CAS-enzyme complex at pH 6 was significantly higher than the beta-glucosidase in free solution.
