Physical and stability characteristics of Burkholderia cepacia lipase encapsulated in κ-carrageenan

Kenthorai, Raman Jegannathan and Chan, Eng Seng and Pogaku, Ravindra (2009) Physical and stability characteristics of Burkholderia cepacia lipase encapsulated in κ-carrageenan. Journal of Molecular Catalysis B: Enzymatic, 58 (1-4). pp. 78-83. ISSN 1381-1177


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In this work, a novel approach for lipase immobilization was exploited. Lipase from Burkholderia cepacia was encapsulated into κ-carrageenan by co-extrusion method to form a liquid core capsule. The diameter of the encapsulated lipase was found to be in the range of 1.3-1.8 mm with an average membrane thickness of 200 μm and 5% coefficient of variance. The encapsulation efficiency was 42.6% and 97% moisture content respectively. The encapsulated lipase was stable between pH 6 and 9 and temperature until 50 °C. The encapsulated lipase was stable until disintegration of the carrier when stored at 27 °C and retained 72.3% of its original activity after 6 cycles of hydrolysis of p-NPP. The encapsulated lipase was stable in various organic solvents including methanol, ethanol, iso-propanol, n-hexane and n-heptane. Kinetic parameters Km and Vmax were found to be 0.22 mM and 0.06 μmol/min for free lipase and 0.25 mM and 0.05 μmol/min for encapsulated lipase respectively. © 2008 Elsevier B.V. All rights reserved.

Item Type: Article
Uncontrolled Keywords: κ-Carrageenan, Burkholderia cepacia lipase, Co-extrusion, Encapsulation, Immobilization, Liquid core capsule, Stability
Subjects: T Technology > TP Chemical technology
Divisions: SCHOOL > School of Engineering and Information Technology
Depositing User: ADMIN ADMIN
Date Deposited: 16 Mar 2011 11:27
Last Modified: 19 Oct 2017 15:05

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