Semi-interpenetrating polymer networks (IPNs) for entrapment of glucose isomerase


Demirel G., Ozcetin G., Sahin F., Tumturk H., Aksoy S., Hasirci N.

REACTIVE & FUNCTIONAL POLYMERS, vol.66, no.4, pp.389-394, 2006 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 66 Issue: 4
  • Publication Date: 2006
  • Doi Number: 10.1016/j.reactfunctpolym.2005.08.015
  • Journal Name: REACTIVE & FUNCTIONAL POLYMERS
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.389-394
  • Keywords: glucose isomerase, entrapment, acrylamide, kappa-carrageenan, alginate, semi-interpenetrating polymer networks, ENZYME IMMOBILIZATION, FRUCTOSE

Abstract

Glucose isomerase (GI) was entrapped in three different hydrogels such as poly(acrylamide), semi-interpenctrating poly(acrylamide)/K-carrageenan, and poly(acrylamide)/alginate polymer networks. The values for pH optimum and temperature for free and immobilized glucose isomerase were found to be the same as 7.5 and 60 degrees C, respectively. The K-m values for free and immobilized enzyme in poly(acrylamide), poly(acrylamide)/K-carrageenan and poly(acrylamide)/alginate matrices were determined as 18.87, 1.22, 2.78, and 4.54 mg/mL, respectively, while the V-max values for the same systems calculated as 2.51, 0.63, 0.72, and 0.82 mg/mL min, respectively. The storage stability values of immobilized enzyme systems were observed as 81%. 33% and 32%, respectively, after 42 days. In addition to this, it was observed that, after 25th use in 5 days, the retained activities for immobilized enzyme in poly(acrylamide), and semi-interpenetrating polymer networks of poly(acrylamide)/K-carrageenan and poly(acrylamide)/alginate matrices were found as 98%, 71% and 72%, respectively. (c) 2005 Elsevier B.V. All rights reserved.